CHARRED CORN, TOMATO, CUCUMBER, AND FETA SALAD
Ingredients
The Salad:
4-5 large ears corn on the cob, husked (will yield about 2 cups kernels cut off the cob)
2 tablespoons olive oil
3 cups cherry tomatoes, cut in half
1 English cucumber, chopped
8 ounces feta cheese, crumbled
¼ cup fresh basil leaves, chopped
½ teaspoon salt
½ teaspoon black pepper
The Dressing:
1/3 cup olive oil
¼ cup white balsamic vinegar
1 tablespoon honey
1 tablespoon Dijon mustard
Instructions
Preheat your grill to 400 degrees.
Drizzle the 2 tablespoons of olive oil on the corn cobs and place them on the hot grill. Close the lid and grill for 4-5 minutes until char marks begin to form. Turn the cobs with tongs and repeat the process until there are char marks on all sides. Remove and let cool. Cut the charred kernels off the cobs and place in a large bowl with the tomatoes, cucumbers, feta, basil, salt, and black pepper.
Combine all of the dressing ingredients in a large jar and shake vigorously until emulsified. Pour the dressing over the salad and toss until everything is evenly coated.
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