A refreshing summer side dish highlighting the flavors of the season – corn, tomatoes, and basil! With the grill already rolling to cook the corn, this light vegetable salad pairs perfectly with some grilled burgers, chicken, or steak.
Ingredients:
4 ears of fresh corn on the cob, shucked
2 Tbsp balsamic vinegar
2 Tbsp olive oil
1 Tbsp Dijon mustard
1 small red onion, peeled, halved, and thinly sliced
salt and black pepper, to season
2 garlic cloves, minced
2 large tomatoes, chopped
1/2 cup crumbled feta cheese
fresh basil, thinly sliced for garnish
Directions:
1. Grill the corn on the cob until lightly browned, turning often. Let cool.
2. While the corn cooks, whisk together the balsamic vinegar, olive oil, dijon mustard, salt and pepper, and minced garlic. Stir in thinly sliced red onion and set bowl aside.
3. Once the corn has cooled, cut the kernels off the cob and add to the bowl of dressing. Add in chopped tomatoes and feta, stir to combine. Refrigerate until ready to enjoy (best served within 24 hours).
4. Just before serving, garnish with fresh basil. Enjoy!
Berry Fresh Bites 