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Summer Corn & Tomato Salad with Jalapeño-Lemon Feta
Prep Time 5 minutes
Total Time 5 minutes
Servings 4
Ingredients
- 4 ears corn on the cob cooked
- 1 pint cherry tomatoes halved
- 4 ounces Jalapeño-Lemon Feta
- fresh herbs to garnish I used mint
Instructions
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Cut the corn kernels off the cob and toss into a medium-sized bowl with the tomatoes and feta, coating the fresh vegetables with the olive oil and lemon juice from the feta mixture. Garnish with fresh herbs of your choosing and serve.
Recipe Notes
If you didn't pre-make the Jalapeño-Lemon Feta, just substitute 4 ounces plain feta (I use light feta). Then dress the entire salad in 2 tablespoons olive oil and the juice from one lemon. Add 1 diced jalapeño or Serrano pepper and chopped fresh herbs of choice (I used mint).