Grilled corn, tomato, feta, and herb salad
Indulge in a delightful blend of smoky grilled corn, juicy tomatoes, tangy feta cheese, and fragrant herbs in this vibrant and refreshing salad.
Ingredients:
- 3 tablespoons best quality extra-virgin olive oil
- 1 tablespoon juice from 1 lemon
- 4 ears sweet corn, husks removed
- 910g ripe tomatoes (see notes), cut into bite-size chunks
- 1/4 cup roughly chopped fresh flat-leaf parsley leaves
- 1/4 cup roughly chopped fresh basil leaves
- 1/4 cup roughly chopped fresh mint leaves
- 230g feta cheese, cut into 1/2-inch chunks
- Kosher salt and freshly ground black pepper
Instructions:
- Mix together olive oil and lemon juice in a small bowl by whisking them. Keep it aside.
- Start by lighting a chimney full of charcoal. Once all the charcoal is lit and covered in gray ash, pour it out and position the coals on one side of the charcoal grate. Place the cooking grate on top, cover the grill, and let it heat up for 5 minutes. Alternatively, if you're using a gas grill, turn on half of the burners to the highest heat, cover it, and let it preheat for 10 minutes. Clean and grease the grilling grate. For alternative methods of charring corn without a grill, refer to the notes section.
- Place the corn directly over the hot side of the grill and cook it, turning it occasionally, until all sides are charred and the corn is fully tender, which should take around 10 minutes. Take the corn off the grill and allow it to cool down for about 5 minutes.
- Handle one ear of corn at a time by holding it vertically inside a large bowl. Use a sharp knife to cut off the kernels. Discard the cob. Add tomatoes, parsley, basil, mint, and feta cheese to the bowl. Whisk the dressing and pour it into the bowl. Season with salt and pepper, then gently mix with clean hands until all the ingredients are blended and coated in the dressing. Serve immediately.
Summary:
- Calories: 1506 kcal
- Fat: 97 g
- Protein: 56 g
- Carbs: 128 g
- Potassium: 3682 mg
- Magnesium: 329 mg