Vegetarian Week: Peach, Tomato, and Corn Salad with Feta


Prepare yourselves: this salad is a hit. I know, you’re like, “Seriously? An exciting salad?” But in the dead of summer, when fruit is at its ripest and heat is at its hottest and your pits are at their sweatiest (no? just me?), you want something cool and refreshing even if you’re sittin’ pretty in Arctic/office air conditioning. This salad is it. When I served it to my parents my dad said, “What made you think this would all go together?” But truthfully, the geniuses over at WSJ thought this would go together. And I trust them.

On the menu:
Peach, tomato, and corn salad with feta
Serves 4
Adapted from this recipe from Wall Street Journal

3 ripe, sweet tomatoes
3 ripe (but still semi-firm) peaches
2 ears corn, shucked and boiled, kernels cut off
1/4 cup red onion, sliced thin
3/4 cup feta cheese, crumbled
3 Tbsp extra virgin olive oil

Cut tomatoes and peaches into wedges of equal size. In a large bowl, add tomatoes, peaches, corn kernels, onion, and olive oil and toss until combined and coated. Plate salad. Crumble feta over the top. Serve any remaining feta on the side.

3 Comments

Filed under Cooking, Recipes

3 responses to “Vegetarian Week: Peach, Tomato, and Corn Salad with Feta

  1. Mom

    This salad is a great addition to any summer meal.

  2. Pingback: Vegetarian Week: The Whole Meal | Food E.

  3. Pingback: Sarah The Architect » TOMATO PEACH SALAD WITH CORN & FETA

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account.Log Out /  Change )

Google photo

You are commenting using your Google account.Log Out /  Change )

Twitter picture

You are commenting using your Twitter account.Log Out /  Change )

Facebook photo

You are commenting using your Facebook account.Log Out /  Change )

Connecting to %s