Feta Corn and Tomato Salad
Feta Corn and Tomato Salad is a perfect summer side dish recipe with fresh ingredients made on the Blackstone griddle or cast-iron skillet!
I brought this to a pool party at a friend’s house, which was great because it’s served either cold or at room temperature.
It would be even better with garden fresh corn on the cob, tomatoes, and basil.
How to make Feta Corn and Tomato Salad
We will start by making the lime vinaigrette for the salad dressing.
I added 3 tablespoons olive oil, 2 tablespoons lime juice, plus a tablespoon each of Dijon mustard and honey.
A little kosher salt and pepper, secure the lid, and shake.
Next cut the kernels off of 6 ears corn on the cob.
Preheat a large skillet or Blackstone griddle to medium heat and cook the corn with some olive oil, kosher salt, and pepper for 8 to 10 minutes.
This is my indoor E-Series Blackstone, but the outdoor griddle would be even better!
While the corn was cooking, I cut a pint of grape tomatoes in half.
And also sliced some fresh basil.
Remove the corn and place in a bowl to cool.
Then add the tomatoes, basil, and crumbled feta cheese.
Toss together with the lime vinaigrette.
It can sit in the fridge for a few hours or serve right away.
Feta Corn and Tomato Salad just might be my new favorite summer side dish to bring to all those pool parties, BBQs, and picnics 🙂
Soooooo pretty, fresh, and colorful also!
If you like Feta Corn and Tomato Salad, you might also like these recipes…
Blackstone Lemon Feta Zucchini
Charred Corn and Poblano Salad
Hot Honey Shrimp Sushi Bowls
One Pan Salmon Dinner Recipes
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Feta Corn and Tomato Salad
Feta Corn and Tomato Salad is a great summer side dish recipe perfect for pool parties or picnics with a simple lime vinaigrette dressing!
Ingredients
- 4 tablespoons olive oil
- 2 tablespoons lime juice
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- kosher salt, pepper
- 6 ears corn on the cob kernels cut off the cob
- 1 pint grape tomatoes cut in half
- 1 ounce fresh basil leaves sliced
- 4 ounces crumbled feta cheese
Instructions
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Put 3 tablespoons of the olive oil into a small mason jar or bowl along with the lime juice, Dijon, honey, kosher salt, and pepper. Put the lid on the jar and shake or whisk until combined.
-
Set a large skillet or Blackstone griddle over medium heat. Add remaining tablespoon of olive oil, corn kernels, more kosher salt, and pepper. Cook 8 to 10 minutes, mixing several times, until corn is cooked but still firm. Remove, place in a large bowl, and let cool.
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Add tomatoes, basil, feta, and lime dressing to the bowl with corn. Toss until combined and add more kosher salt, pepper, and/or lime juice if needed. Serve cold or at room temperature.
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