Summer Corn, Avocado, Feta and Basil Salad

Fresh corn on the cob is so nice to look forward to each year!  This salad makes good use of it.  It can be served by itself or over a bed of greens (spinach, arugula, etc.).  Paired with grilled chicken and maybe some bread with butter, it makes for a wonderful summer meal.

Summer Corn, Avocado, Feta and Basil Salad

Serves 2-4 as a side salad

Ingredients:

Salad ingredients:

3 ears corn on the cob

2 cups chopped cucumber

1 1/2 cups chopped cherry tomatoes (or 2 chopped roma tomatoes)

1/4 cup red onion, chopped finely

1-2 avocados, diced

1/2 cup feta cheese crumbles (I like to crumble block feta myself rather than buy feta crumbles)

1/4 cup basil, cut into thin ribbons

For the dressing:

3 tablespoons white balsamic vinegar (can substitute regular balsamic or red wine vinegar)

Juice from 1 lemon

1 clove minced garlic

1/2 teaspoon kosher salt

1/4 teaspoon pepper

Directions:

1. Bring a large pot of water to a boil.  Add corn on the cob and boil for 5 minutes.  Remove corn from water and let cool.  Once cool, cut corn off the cobs.

2. Whisk together all dressing ingredients.

3. Toss together corn, cucumber, tomatoes, red onion, avocado, feta and basil.  Pour desired amount of dressing over top and stir.  Season with salt and pepper to taste.

Can be served by itself or over a bed of greens (spinach, arugula, etc.)

Source: adapted from Lillie Eats and Tells

Caramelized Onion, Spinach and Feta Frittata

This frittata is easier to make than quiche (no crust!), and is delicious for breakfast, lunch, or dinner.  If you have leftover caramelized onions, you can use them in omelets, grilled cheese, as a burger topping, etc.  The onions take some time to caramelize (about 45 minutes), but you can make them ahead of time (they can sit in the fridge for at least a few days).  Here is a good tutorial on how to caramelize onions.  More caramelized onion help here.

Caramelized Onion, Spinach, and Feta Frittata

Makes 1 pie plate

Ingredients:

2 tablespoon olive oil (divided)

2 yellow onions, sliced into 1/8 inch half circles

4 cups baby spinach or kale (chopped into ribbons)

8 eggs

1/3 cup heavy cream

1 teaspoon salt

1/2 teaspoon pepper

5 ounces feta cheese crumbles (I prefer to crumble block feta myself rather than buy feta crumbles)

Directions:

1. Heat about 1 1/2 tablespoons olive oil over medium-low heat.  Add yellow onions and a pinch of salt.  Stirring occasionally, cook for about 45-50 minutes, until dark, caramelized, and jammy looking.  If onions start to burn, turn heat down.  If they continue to get too dark before caramelizing, add 1 tablespoon of water, and stir to deglaze pan.  (I usually add water 3-4 times during the process.)  If not using right away, store in the refrigerator, covered.

2. Preheat oven to 400 degrees.  

3. Heat about 1/2 tablespoon olive oil over medium heat.  Add spinach or kale.  Saute for just 1-2 minutes, until wilted.

4. Crack the eggs into a large bowl and whisk well.  Stir in the cream, salt and pepper.  

5. Spray a glass pie plate with nonstick spray.  Cover the bottom with desired amount of caramelized onions, add a layer of sauteed spinach, and then a layer of about 3/4 of the feta.  Slowly pour the egg mixture in an even layer on top.

6. Bake for 15-10 minutes, or until eggs are completely set.  Top with remaining feta cheese crumbles.  Serve warm or cold.

Source: Adapted slightly from https://themodernproper.com/caramelized-onion-frittata