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Tomato and Corn Salad with Marjoram

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Tomato and Corn Salad with MarjoramScott Peterson

Recipe information

  • Yield

    Makes 4 servings

Ingredients

4 ears fresh corn, husked
1/4 cup extra-virgin olive oil
1 tablespoon red wine vinegar
3 medium tomatoes, chopped
1/2 cup crumbled feta cheese
2 tablespoons chopped fresh marjoram
4 large butter lettuce leaves

Preparation

  1. Step 1

    Cook corn in large pot of boiling salted water until tender, about 5 minutes. Cool. Cut kernels from cobs.

    Step 2

    Whisk oil and vinegar in medium bowl to blend. Add corn, tomatoes, feta, and marjoram; toss to coat.

  2. Step 3

    Arrange lettuce leaves on platter. Spoon tomato and corn salad onto leaves and serve.

TagsSaladCornVegetableTomatoFetaCheeseDairyMarjoramHerbs & SpicesLettuceLeafy GreensStarterDinnerLunchNut FreeGluten FreeVegetarian30 Minutes or LessEasyBon Appétit
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