Name: Tomato and Corn Salad with Marjoram
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

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

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.
Step 3
Arrange lettuce leaves on platter. Spoon tomato and corn salad onto leaves and serve.

TagsSalad Corn Vegetable Tomato Feta Cheese Dairy Marjoram Herbs & Spices Lettuce Leafy Greens Starter Dinner Lunch Nut Free Gluten Free Vegetarian 30 Minutes or Less Easy Bon Appétit

Recipe notes

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