This fresh salad is everything you want on a warm day: sweet corn, creamy avocado, juicy tomatoes, sharp red onion, and salty feta, tossed in a simple lemon-herb dressing. Quick to make, colorful to serve, and impossible to resist.
Ingredients:
For the Salad:
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2 cups fresh corn kernels (about 2 ears of corn, or use thawed frozen corn)
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1 ripe avocado, diced
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1 cup cherry tomatoes, halved
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¼ cup red onion, thinly sliced
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½ cup feta cheese, cut into small cubes or crumbled
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2 tablespoons fresh parsley, chopped (plus more for garnish)
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Freshly ground black pepper, to taste
For the Dressing:
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3 tablespoons extra virgin olive oil
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2 tablespoons fresh lemon juice
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1 teaspoon honey (optional, for balance)
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½ teaspoon salt
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¼ teaspoon black pepper
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½ teaspoon dried oregano or Italian herbs
Equipment Needed:
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Sharp knife and cutting board
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Large mixing bowl
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Small bowl and whisk (for the dressing)
Instructions:
Step 1: Prepare the Corn
If using fresh corn:
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Bring a large pot of water to a boil.
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Boil the ears of corn for 3–4 minutes until just tender.
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Drain and let cool.
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Cut the kernels off the cob by holding the cob upright and slicing down with a sharp knife.
If using frozen corn:
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Simply thaw under running water and drain well.
Step 2: Prep the Salad Ingredients
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Dice the avocado into bite-sized chunks.
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Halve the cherry tomatoes.
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Thinly slice the red onion.
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Cube or crumble the feta cheese.
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Roughly chop the fresh parsley.
Place all ingredients into a large mixing bowl.
Step 3: Make the Dressing
In a small bowl, whisk together:
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Olive oil
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Fresh lemon juice
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Honey (if using)
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Salt
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Black pepper
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Dried oregano or Italian herbs
Whisk until emulsified and smooth.
Taste and adjust seasoning — add more lemon for extra brightness, or a pinch more salt if needed.
Step 4: Assemble the Salad
Pour the dressing over the salad ingredients.
Gently toss everything together with a large spoon or spatula, being careful not to mash the avocado or feta too much.
Sprinkle extra parsley and freshly ground black pepper over the top.
Step 5: Serve
Serve immediately for the best texture and flavor.
If making ahead, wait to add the avocado and dressing until right before serving to keep everything fresh and vibrant.
Extra Tips:
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Grill the Corn: For extra flavor, grill the corn on a hot grill or grill pan until slightly charred before cutting off the kernels.
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Add Protein: Toss in shredded rotisserie chicken, grilled shrimp, or chickpeas for a heartier meal.
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Storage: This salad is best eaten fresh but can be stored for up to 1 day in an airtight container (avocado may brown slightly).
Final Thoughts:
This Corn, Avocado, Tomato, and Feta Salad is a celebration of peak-season ingredients — a bowl full of color, flavor, and healthy goodness. It's equally at home at a BBQ, brunch, or packed into lunchboxes for a refreshing midday boost.