Shauna’s Summer Salad

I’ve been making this twice a week this summer, partially because I can buy every bit of it at the farmer’s market, save the feta, salt & pepper. I’ve always grilled or boiled corn, but a recipe from Food52 that I tried a couple years ago called for raw corn. It blew my mind, and now I love salads with raw corn, sweet and crunchy.
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6 ears corn, cut from ears, raw
2 cucumbers, diced
4 peppers, red, yellow, or orange, diced
1 pint grape tomatoes, halved
1 bunch fresh dill, chopped
1 bunch fresh basil, chopped
8 ounces feta, crumbled
Salt & pepper to taste

Combine all ingredients and adjust the herbs and salt and pepper to taste. This gets even better after a couple hours, so I sometimes do the chopping while everyone’s eating breakfast, and then by dinner it’s perfect—full of flavor and crunch, sharp from the feta, sweet from the corn, clean from the cucumber, bright from the herbs. This tastes just exactly like summer to me.


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