Grilled Corn & Tomato Salad
UFSO Fav August Recipe: Grilled Corn & Tomato Salad with Basil and Feta— a refreshing blend of charred sweet corn, juicy tomatoes, and tangy feta, brought to life with fresh basil and a simple vinaigrette. It’s the kind of dish that tastes like summer in every bite!
Ingredients
- 4 ears fresh corn, husked
- 1 pint cherry tomatoes, halved
- 1/2 small red onion, thinly sliced
- 1/4 cup fresh basil, chopped
- 1/3 cup feta cheese, crumbled
- 2 tbsp olive oil
- 1 tbsp red wine vinegar
- Salt and pepper to taste
Directions
- Grill the corn until lightly charred, about 8–10 minutes, turning occasionally. Let cool slightly, then cut kernels off the cob.
- In a large bowl, combine corn, cherry tomatoes, red onion, and basil. Drizzle with olive oil and vinegar. Toss to coat.
- Season with salt and pepper, then sprinkle with feta.
- Serve chilled or at room temp.
Perfect with grilled chicken, burgers, or on its own.
