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2 cups corn kernels (fresh, canned, frozen-thawed)
1 pint cherry tomatoes
1 medium cucumber, peeled, seeded, diced
4 ounces feta cheese
1 tablespoon chopped fresh oregano
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
2 tablespoons olive oil
Prep the first five ingredients and combine them in a large bowl. In a small bowl, whisk together the vinegar, mustard, and sprinkling of salt and pepper. Drizzle in the olive oil in a thin stream, whisking constantly until the dressing is emulsified. Add the vinaigrette to the salad a little at a time and toss until the dressing coats (but doesn't drench) the vegetables.
Number of Servings: 2-4
Time to Prepare: 15 minutes