This salad is full of bold and briny flavors and it’s that contrast that accentuates the sweet crispness of the raw corn. By piling the salad on top of a thick feta-yogurt sauce, the visual not also stays more dynamic and vibrant, each person can control their sauce to salad ratio too.
| Level: | Easy |
| Total: | 45 min |
| Active: | 35 min |
| Yield: | 4 to 6 servings |
Ingredients
- 3 ounces feta cheese, crumbled (about 1/2 cup)
- 1/3 cup plain whole-milk Greek yogurt
- 1 tablespoon extra-virgin olive oil, plus more for drizzling
- Kosher salt and freshly ground pepper
- 2 cups fresh corn kernels (from 2 to 3 large ears)
- 1/2 cup diced seedless cucumber
- 1/2 cup thinly sliced radishes
- 1/2 cup sliced celery
- 1/4 cup pitted Castelvetrano olives, roughly chopped
- 1/4 cup sliced pickled banana peppers or pepperoncini, chopped
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- 1/2 cup fresh parsley, chopped
- 1/2 cup fresh dill, chopped
Instructions
- Combine the feta, yogurt, olive oil, a pinch of salt and a few grinds of pepper in a mini food processor or blender. Puree until thick and smooth, scraping the sides of the bowl occasionally (the mixture will seem thick at first but will thin as you blend). Refrigerate while you make the salad.
- Combine the corn, cucumber, radishes, celery, olives and pickled peppers in a medium bowl. Add the vinegar, oregano and a pinch each of salt and pepper and let stand, about 10 minutes. Add the parsley and dill, toss and season with salt and pepper.
- Spread the yogurt sauce on a large plate or platter and top with the corn salad. Drizzle lightly with olive oil.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 145 |
| Total Fat | 7 g |
| Saturated Fat | 3 g |
| Carbohydrates | 15 g |
| Dietary Fiber | 2 g |
| Sugar | 3 g |
| Protein | 5 g |
| Cholesterol | 13 mg |
| Sodium | 294 mg |
Reviews
This was such a great summer salad. Really delicious. I did add some cherry tomatoes and pistachio nuts! Can’t wait to make it again