Corn Salad With Tomatoes
This Corn Salad With Tomatoes is made with whole-kernel corn, tomatoes, green onions, and feta cheese tossed with a lightly sweetened apple cider vinaigrette balanced with a bite of red pepper flakes. Oh, and also bringing you the healthful benefits of Feta cheese!
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A Cure For Spring Fever
Recently, I decided to make a simple Corn Salad to help curb the spring fever symptoms. I picked up a bag of frozen corn and a pint of grape tomatoes, then shopped the cheese aisle for just the right one. My eyes went right to the package of crumbled feta.
Another cure for the fever is this Creamy Black Pepper Cucumber Salad. It's a tasty combination of Miracle Whip and sweet yellow onions seasoned with salt, black pepper, and dill. So refreshing and delicious!
The Easy Layered Southern Cornbread Salad is another Southern classic salad dish. It has delicious layers of sweet cornbread, crunchy vegetables, creamy dressing, and salty bacon.
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Ingredients For Corn Salad With Tomatoes
The tangy taste of feta cheese with this lightly sweetened and peppered dressing is perfect for our corn salad. The simple ingredients combine for a refreshing salad perfect for making ahead on busy days.
The Dressing
- apple cider vinegar - as sweet vinegar flavor
- sugar - to sweeten the dressing
- salt - for flavor
- red pepper flakes - to feel the heat
- garlic clove - freshly pressed
- extra virgin olive - a healthy oil
The Salad
- whole kernel corn - fresh or frozen
- grape tomatoes - red or multi-colored
- green onions - for a mild onion taste
- feta cheese crumbles - an aged brined curd cheese
NOTE: Feta was initially made in Greece with sheep's milk, sometimes mixed with goat and cow's milk. Did you know that feta is easy to digest, lower in fat and calories compared to other cheeses, and is a good source of protein? It's also a good probiotic. You can read more about it here from NDTV Food.
Instructions For Corn Salad With Tomatoes
Starting with apple cider vinegar, a little sugar and garlic, salt, and olive oil are added to the dressing. But here's the kick, it gets a sprinkle of red pepper flakes.
Make the dressing by adding all ingredients into a small mason jar, screwing the lid on tightly, and shaking until the ingredients are thoroughly combined. Add all the salad ingredients in a large bowl, pour the dressing over the salad, then toss until the veggies and cheese are coated well with the dressing.
There is no marinating this salad; you can serve it immediately, but the colder it is, the better. If using frozen corn, it defrosts quickly and helps to cool the entire dish. I rinse the frozen kernels before tossing them in with the other ingredients.
This Corn Salad With Tomatoes takes minimal effort but offers lots of eating enjoyment.
Ooh, it's so good! The sweet and hot together make me want to eat the whole salad in one sitting. Not really. I just ate half!
Top Tip
The salad keeps well in the refrigerator for a day or two but looks fresher when served soon after it's tossed with the dressing.
FAQ
Yes! You can eat it with other raw vegetables in a salad like this Corn Salad With Tomatoes.
Corn is high in cellulose which the body cannot digest, so you may want to eat corn in small portions at a time.
Tomatoes contain lycopene, an antioxidant that has anti-cancer properties.
Related
Pairs Well With
📖 Recipe
Corn Salad With Tomatoes
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 5 ½ cups 1x
- Category: Salads
Description
An easy salad with corn, tomatoes, and feta cheese tossed with a lightly sweetened apple cider vinaigrette balanced with a bite from red pepper flakes.
Ingredients
Dressing
- 2 tablespoons apple cider vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
- ¼ teaspoon red pepper flakes or more
- 1 clove garlic, pressed
- 3 tablespoons extra virgin olive oil
Salad
- 4 cups fresh or frozen whole-kernel corn, rinse and drain if using frozen corn
- 1 pint or 12 ounces of grape tomatoes cut in half, red or multi-colored
- ¼ cup green onions, sliced
- ½ cup feta cheese crumbles
Instructions
- Make the dressing by adding all ingredients into a small mason jar, screwing the lid on tightly, and shaking until the ingredients are thoroughly combined.
- Add all the salad ingredients in a large bowl, pour the dressing over the salad, then toss until the veggies and cheese are coated well with the dressing.
- Serve right away or refrigerate to serve the salad cold.
Notes
- Garnish with more feta cheese and/or sliced green onions.
- The salad keeps well in the refrigerator for a day or two but looks fresher when served soon after it's tossed with the dressing.
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"Most people need love and acceptance a lot more than they need advice."
Bob Goff
What other cheese would be good? I do not like feta.
Haven’t thought about that one. Maybe a Parmesan?