Summer salads are delightful to put together: grab whatever fresh produce is around, drizzle on some flavorings, and chow down.
This corn and cucumber salad is my most recent find. I made a similar one last summer but couldn’t find the recipe so I made up my own. I think I like this one better. Last year’s salad had fresh mozzarella cheese instead of feta. Feta was better.
Or at least, my homemade feta was better. Truth be told, it’s not really feta, or at least not like commercial feta. I don’t think I left it drain long enough because it’s very soft. It was perfect in this application, though, as it sort of “melted” in with the dressing and made it creamy. So yum. If you don’t have a batch of failed homemade feta in your fridge, you could use a couple of tablespoons (2?) of thick Greek yogurt in it’s place.
Enjoy this crunchy, summery salad!
1 1/2 cups blanched corn
1 cup chopped cucumber
1/4 cup “feta” crumbles or 2 T thick Greek yogurt
1 T minced onion
1 T basil chiffonade
1 T olive oil
1 T balsamic vinegar
Mix everything together. Chill for a few hours before serving.
Yield: 2 1/2 cups