Tomato Salad with Corn, Feta, and Mint

Name: Tomato Salad with Corn, Feta, and Mint
Total time: 600 s
Yield: 4 servings
Cuisine: American
Ingredients: 2 large ripe tomatoes, cut into fairly small pieces; 2 cups raw or cooked corn kernels (from 4 ears) or frozen kernels, thawed or cooked. I prefer cooked kernels; 4 ounces feta cheese, crumbled (about 1 cup); 1/2 cup chopped fresh mint leaves; 3 tablespoons extra-virgin olive oil; Salt and freshly ground black pepper

Ricardo @tallcook

Manhattan, New York, United States

In midsummer, with peak-season produce, there is nothing better. Use fresh mint, not dried.

Ricardo @tallcook

Manhattan, New York, United States

In midsummer, with peak-season produce, there is nothing better. Use fresh mint, not dried.

Saved

Ingredients

10 minutes

4 servings

2large ripe tomatoes, cut into fairly small pieces
2 cupsraw or cooked corn kernels (from 4 ears) or frozen kernels, thawed or cooked. I prefer cooked kernels
4 ouncesfeta cheese, crumbled (about 1 cup)
1/2 cupchopped fresh mint leaves
3 tablespoonsextra-virgin olive oil
Salt and freshly ground black pepper

Saved

Steps

10 minutes

1

Put the tomatoes, corn, feta, and mint in a medium bowl. Drizzle with the olive oil and toss to coat.
2

Season to taste with salt and pepper. Serve.