Refreshing and super easy, this recipe for corn and cucumber salad with feta cheese is a healthy and delicious winning combination
Every spring and summer brings a brilliant opportunity to showcase a new refreshing recipe. Salads are always at the top of the list of popular recipes to try this time of year. This Corn and cucumber salad with feta comes together so easily and quickly that you can spend the rest of your time in the sun, or dousing yourself in enough spray tan to make it seem like you got to be in the sun. You know they paint on abs with that stuff? A real thing of beauty.
Anyway!
You do not need to over complicate recipes and use elaborate ingredients to get a great meal. My amazing English and Literature teacher stressed the importance of the KISS principle, (keep it simple, stupid). And while that is probably not going to fly in todayâs society and teachings, I think we can all appreciate keeping things simple.
Homemade dressing for salad:
A simple vinaigrette pulls the ingredients together tasting like a sophisticated harmony. Red wine vinegar is neutralized with an equal part of avocado oil. Sprinkle in a little salt and pepper and youâve got yourself a perfect base for the salad. It does not have to be complicated to taste good! Also if avocado oil isnât your jam, go for olive oil or another similar neutral oil of your choosing.
What kind of corn should be used in this salad?
IF you have the option to use fresh corn straight off the cob, by all means go for it! Shuck away! However I realize that is not always an option, and a thawed version of corn from the frozen section would be a perfectly pleasant alternative.
You may also consider using canned corn, and while this always harbors a bit of a weird flavor to me, it would still work in the salad. It would be my absolute last choice though. Maybe you like canned corn, and if that is the case, feel free to go that route!
What kind of cucumber to use in this salad
A seedless cucumber or pack of mini cucumbers works great in this recipe. Also known as English cucumbers, these cucumbers are long and slender generally. They are available year round in grocery stores and usually less than $2.50. Leave the skin on for some extra texture and bright color, or peel it off before dicing. The option is yours!
Feta is betta
Feta cheese is a great topping to this salad. It has that amazing salty tang and crumbly, soft texture. If feta is not betta for you, you could always try goat cheese. I love goat cheese. It is always amazing on salad but do keep in mind it would change the overall flavor profile pretty significantly.
Other herbs and vegetables
Green onion is a super bright and impactful ingredient. I would not skip it. If you do not have it, a diced shallot would be great or even a sweet onion.
Cilantro – I have saved the best for last. This is a highly contentious ingredient! If you are like me and love it, then go buck wild and add it in! If you are team âcilantro tastes like soapâ, then skip it entirely or switch it for fresh parsley. It is decidedly not even close in flavor to parsley but parsley will complement the other ingredients in the salad.
Storage
You can make this salad a day ahead and store in the refrigerator. It will taste the best in the first two days.
With the theme of keeping things simple, you really only need a few basic kitchen tools to make this salad. A bowl, a knife and a cutting board. Letâs get started!
How to make the best Corn and Cucumber Salad with Feta cheese:
Preparation:
-If using frozen corn, thaw in a bowl of Luke-warm to cool water, drain and place in large mixing bowl.
Cut the vegetables and herbs
-Dice the cucumber by slicing into half inch rounds, then each round getting cut into 8ths, like a cross section of 1/4ths and then 8ths. Add to the mixing bowl of corn.
-Dice the green onions finely, and then the cilantro. Add both to the bowl and stir all ingredients together.
Make the red wine vinaigrette
-In a separate jar or bowl, combine the ingredients for the vinaigrette and stir vigorously.
-Pour vinaigrette over the salad and mix in crumbled feta cheese. Add additional feta to the top of the salad and serve or refrigerate for up to 2 days.
Things that helped in the kitchen for this recipe, and can help you too:
Knife set or large knifeâ we have been using the Sabatier brand for years; theyâre priced fairly and hold up well. (Amazon or Costco)
Glass mixing bowl set â I love how versatile these bowls are and can be used for serving! (Amazon)
Y Peelerâ This has been my favorite for years, it is still sharp as ever and the handle is large and ergonomic (rave review from me!) just be careful because it is truly sharp. Duh. (Amazon)
As an Amazon Associate I earn from qualifying purchases. This comes at no cost to you, just like a free Disney travel agent. Iâm only here to make suggestions that hopefully help you đ
Corn and Cucumber Salad with Feta
Ingredients
- 4 cups cucumber cut into half inch rounds, then diced into 8ths (about one whole cucumber)
- 2 cups fresh or frozen corn thawed
- 6 green onion stalks just the green part
- 2 tablespoons Cilantro diced finely should be 2 tablespoons after dicing
- 1/2 cup feta cheese or desired amount
Vinaigrette
- 3 tablespoons red wine vinegar
- 3 tablespoons avocado oil
- Salt and pepper to taste
- Optional garlic or garlic powder
Instructions
- If using frozen corn, thaw in a bowl of Luke-warm to cool water, drain and place in large mixing bowl.
- Dice the cucumber by slicing into half inch rounds, then each round getting cut into 8ths, like a cross section of 1/4ths and then 8ths. Add to the mixing bowl of corn.
- Dice the green onions finely, and the cilantro. Add both to the bowl and stir all ingredients together.
- In a separate jar or bowl, combine the ingredients for the vinaigrette and stir vigorously.
- Pour vinaigrette over the salad and mix in crumbled feta cheese. Add additional feta to the top of the salad and serve or refrigerate for up to 2 days.
Looking for another healthy salad recipe?
Try this vegan mayo broccoli salad!
