@eatingwell: This Corn Salad with Tomatoes & Feta is bursting with fresh summer flavor. Be sure to let the salad sit for 10 minutes—this step allows the onion to soften slightly and the tomatoes to release their juices, leading to a more flavorful salad. Ingredients 2 tablespoons extra-virgin olive oil 1 tablespoon red-wine vinegar ¼ teaspoon salt ¼ teaspoon ground peppe r5 medium ears corn, husked 10 ounces cherry tomatoes, halved ¼ cup chopped red onion ¼ cup chopped fresh basil, plus more for garnish 2 tablespoons chopped fresh mint, plus more for garnish ¾ cup crumbled feta cheese Directions Whisk 2 tablespoons oil, 1 tablespoon vinegar, ¼ teaspoon salt and ¼ teaspoon pepper in a large bowl until combined.Cut kernels from the husked corn. Add the corn kernels, halved tomatoes, ¼ cup onion, ¼ cup basil and 2 tablespoons mint to the dressing; toss until evenly coated. Gently fold in ¾ cup feta.Let stand at room temperature for 10 minutes. Toss gently before serving. Garnish with additional basil and mint, if desired.

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Saturday 15 August 2026 16:05:34 GMT