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