2-3tbspred wine vinegar, to taste **Use less vinegar if you don't like it tangy
1tbspfeta cheese crumbles
clove of garlic, minced
Sea salt and freshly cracked pepper, to taste
Fresh Corn Salad:
3cupsraw corn kernels, cut from cobs **About 2-3 large cobs or 4 small
1smallred tomato, seeded & diced
1Persian cucumber, quartered & sliced thinly**Or half an English cucumber
⅓cupfresh herbs, chopped (I used basil, dill, and parsley)**Choose from basil, dill, parsley, mint, and/or cilantro.
2-3radishes, quartered & sliced thinly
2green onions, chopped
1smalljalapeno, sliced
2-3tbspfeta cheese, to taste
Instructions
Make the vinaigrette by combining the olive oil, red wine vinegar, feta cheese, garlic, sea salt, and freshly cracked pepper, to taste in a small jar; seal with a lid and shake well.
Make the salad by combining the corn, tomato, cucumber, herbs, radishes, green onion, and jalapeño in a large serving bowl.
Drizzle the well-shaken vinaigrette on top and toss well until evenly coated. Taste and season with sea salt & pepper if needed.
Top with the feta cheese. Serve immediately, or chill for later.
This will salad keep well for 2-3 days in the refrigerator, covered.