Tomato, Peach, and Corn Salad with Crumbled Feta
A delicious easy salad full of summer's best produce. Perfect for summer entertaining or taking to a picnic in jars.
Servings: 6 servings
Equipment
- 1 large mixing bowl
- 1 medium saucepan
- 4 small bowls for ingredients
- large mixing spoon
- jars for serving salad
Ingredients
- 2 ears corn on the cob shucked
- ½ cup thinly sliced red onion about ¼ of a red onion
- 1 pound ripe cling-free peaches halved, pitted, and cut into 1-inch chunks
- 1 pound multi-colored cherry or grape tomatoes cut in half or quartered
- 6 tablespoons good extra virgin olive oil
- 2 tablespoons good vinegar*
- 2 tablespoons chopped fresh herbs*
- kosher salt to taste
- freshly ground black pepper to taste
- 4 tablespoons crumbled feta
Instructions
- Fill a medium saucepan with water, bring to a boil, and season generously with kosher salt. Add the shucked corn and cook for 5 minutes. Meanwhile prepare a large bowl with iced water.
- Drain the corn and cool in the iced water for a few minutes. Turn over a few times with a spoon or tongs, if desired. Removed from the ice bath and drain on paper towels and pat dry.
- Place the sliced red onion in a colandar or fine mesh sieve. Place the onion in the iced water in the same bowl as the corn for 10 minutes to remove the harsh bite. Drain and pat dry.
- Place a piece of parchment paper in a sheet pan. Place a cutting board on top. Stand the corn cob upright and holding firmly, cut the kernels off the cobs with a sharp chef's knife. Place the kernels in a large bowl.
- Add the sliced onion, tomatoes, and peaches to the corn.
- Drizzle the vinegar of choice and the extra virgin olive oil, the herb, and salt and pepper. Gently toss with a large spoon. Taste for seasoning and adjust.
- Add the crumbled feta on top. Cover the salad tightly. Place in fridge until ready to serve.
- If desired, spoon salad into individual jars. Keep in fridge until ready to transfer to picnic.