This lively roasted corn tomato salad is like summer on a plate. Roasted corn, ripe cherry tomatoes, mint, dill, feta cheese and sliced chili peppers are tossed with lemon olive oil dressing. The result is a summer salad that’s crunchy, sweet and a little spicy.
If you love this Roasted Corn Tomato Salad With Feta, you will also love this Black-Eyed Pea Salad-Mavromatika Salata, Beluga Lentils Salad or Traditional Greek Lettuce Salad- Maroulosalata!
Why this recipe sings
You will absolutely love this roasted corn tomato salad.
The combination of the sweet flavor of the roasted corn with the juicy burst of the fresh cherry tomatoes just hits all the right spots. The sliced red chili gives a slight kick you can tune to your liking. Savory crumbled feta cheese provides a salty note. The simple lemon olive oil dressing, fresh dill and mint add brightness.
It’s a healthy and refreshing dish perfect for summertime. Whether as a side dish at a barbecue or a light lunch on a hot day, a roasted corn tomato salad always satisfies.
Here is what you need
- Corn. Summer is the perfect time to enjoy the sweet, golden goodness of freshly picked corn. Like with all vegetables, the key is to enjoy it as close to just-picked as possible for the best flavor and texture.
- Cherry tomatoes. Ripe sweet cherry tomatoes are a gift of summer.
- Chili pepper. Depending on your tolerance to heat you can slice half or a whole chili pepper or even two if you are daring.
- Fresh spearmint leaves. This herb always reminds me of summer. The distinct aroma of spearmint is like a combination of beachy waves and a sunny garden. Substitute fresh spearmint with cilantro.
- Fresh dill. The lightly sweet taste of dill and aroma give this salad a lovely fresh notes.
- Greek feta cheese. Always get a feta block in brine. Terrific Greek feta brands available in supermarkets are Mt Vikos and Dodoni.
- Garlic, onion, and spring onion. Just a little of each adds a spicy note to the salad.
- Extra virgin olive oil and sea salt.
How to make roasted corn tomato salad
Heat the oven to 190°C / 375°F. Arrange a rack in the middle of the oven.
Remove the husk and silk from the corn. Brush each ear of corn with a little olive oil and wrap it in a large piece of aluminum foil. Roast the foil-wrapped cobs directly on the rack for 30 minutes. Set the foil-wrapped corn aside until cool enough to handle, about 5 minutes.
Halve the cherry tomatoes, chop the onion and spring onion and mince the garlic.
Cut the chili pepper in half and remove the seeds. Slice it and add it to a bowl with the tomatoes, onions and garlic.
Chop the herbs.
Remove the kernels from the corn cob (see tips on how to do it effortlessly below).
Mix all the ingredients in a large bowl. Drizzle fresh lemon juice and the rest of the olive oil. Mix well and enjoy!
What to serve with roasted corn tomato salad
This salad can be a delicious side dish for a barbecue. Pair it with chicken or pork skewers, Greek lamb burgers, or even a classic lemon chicken and potatoes. The corn salad can be a fabulous lunch or add a couple of tablespoons next to a tomato feta sandwich.
If the salad is not served immediately at room temperature, it can be kept in the refrigerator for 24 hours and served cold the next day. I don’t recommend keeping it in the fridge for over two days.
Helpful tips
When selecting fresh corn, it’s essential to check for a few key features. Firstly, examine the corn husk, which should be bright green and slightly dewy. Additionally, take a look at the silks peeking out at the top, which should be yellow rather than browned. Lastly, be sure to weigh the corn, as the heavier it is, the plumper the kernels will be.
To remove kernels from a corncob, place a smaller bowl upside down inside a larger one. Set the corncob on top of the smaller bowl, ensuring it’s stable. Next, use a sharp chef’s knife to cut straight down the cob as close to the base of the kernels as possible, being careful not to angle the blade into the cob. Rotate the cob and repeat the cut until all kernels are removed.
Keep the bare corncobs if you plan on making corn soup or chowder to add extra flavor to your stock.
Cooked this? Rate this recipe! You can also leave a comment below. I love hearing from you!
WANT TO EAT LIKE A GREEK? Subscribe to my newsletter and follow me on Facebook, Pinterest, and Instagram for the latest updates.
Roasted Corn Tomato Salad
Ingredients
- 3 corncobs yield about 2 cups of corn
- 2 cups cherry tomatoes halved
- 1 garlic clove minced
- ¼ cup onion diced
- ¼ cup spring onion sliced
- 1 chili pepper
- 2 tablespoons fresh spearmint leaves roughly chopped
- ¾ cup Greek feta cheese crumbled
- 3 tablespoons extra virgin olive oil total
- 1 lemon
- sea salt
Instructions
- Heat the oven to 190°C / 375°F. Arrange a rack in the middle of the oven.
- Remove the husk and silk from the corn. Brush each ear of corn with a bit of olive oil and wrap it in a large piece of aluminum foil. Roast the foil-wrapped cobs directly on the rack for 30 minutes. Set the foil-wrapped corn aside until cool enough to handle, about 5 minutes.
- Halve the cherry tomatoes, chop the onion and spring onion and mince the garlic. Cut the chili pepper in half, remove the seeds, and slice it.Chop the herbs.Crumble the feta.Remove the kernels from the corn cob (see tips on how to do it effortlessly in the recipe notes).
- Mix all the ingredients in a large bowl. Drizzle fresh lemon juice and the rest of the olive oil. Mix well and enjoy!
Notes
- Keep the bare corncobs if you plan on making corn soup or chowder to add extra flavor to your stock.
- To remove kernels from a corncob, place a smaller bowl upside down inside a larger one. Set the corncob on top of the smaller bowl, ensuring it’s stable. Next, use a sharp chef’s knife to cut straight down the cob as close to the base of the kernels as possible, being careful not to angle the blade into the cob. Rotate the cob and repeat the cut until all kernels are removed.
Nutrition
