Tomato Avocado Feta Salad with Fresh Corn
This Tomato Avocado Feta Salad with Fresh Corn is a vibrant, refreshing dish that combines sweet corn, creamy avocado, juicy tomatoes, and tangy feta, all tossed in a zesty lime dressing. Perfect as a side or light meal, it’s quick, easy, and packed with fresh, healthy ingredients.
- Prep Time: 15 minutes (plus cooling time for corn)
- Cook Time: 7 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: No-Cook, Boiling
- Cuisine: Mediterranean, American
- Diet: Vegetarian
Ingredients
2 ears fresh sweet corn (white or yellow)
2 pints cherry tomatoes (can substitute grape tomatoes)
2 Haas avocados
3 scallions, white part only, minced
2 tablespoons fresh lime juice
1 tablespoon olive oil
1 teaspoon kosher salt
½ teaspoon ground black pepper
¼ cup crumbled feta cheese
Instructions
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Husk the corn and remove the silk. Boil the corn in a pot of water for 5-7 minutes until tender. Drain and allow to cool. Slice the kernels off the cob and set aside.
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Cut the cherry tomatoes in half and place them in a large bowl.
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Peel and pit the avocados, then cube and add them to the bowl with tomatoes.
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Mince the white part of the scallions and add them to the bowl.
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Add the boiled corn kernels, followed by the lime juice, olive oil, salt, and pepper. Toss gently to combine.
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Sprinkle the crumbled feta on top and give the salad one last toss.
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Serve immediately or refrigerate for 15-20 minutes for a chilled salad.
Notes
Add cilantro or parsley for extra herbal flavor.
For a crunchy element, try roasted pumpkin seeds or toasted pine nuts.
Swap feta for goat cheese, cotija, or mozzarella for different flavor profiles.
For heat, add chopped jalapeños or chili flakes.
Adjust lime juice to your taste or add balsamic vinegar for more tang.
