Corn and Tomato Salad with Herbed Yogurt Dressing
The perfect summer salad topped with a tangy herb dressing.
Equipment
- 1 Medium-sized bowl
- 1 sheet tray
- 1 Small bowl
Ingredients
- 4 c. fresh corn kernels 6-7 ears
- 2 c. grape tomatoes sliced in half
- ¼ c. finely diced red onion
- 2 T. avocado oil divided in half
- 1 ¼ t. salt divided 1 t., ¼ t.
- ¾ t. finely ground black pepper divided ½ t., ¼ t.
- ½ c. low-fat Greek yogurt I used Fage
- ⅓ c. crumbled feta cheese
- ½ t. garlic powder
- 1 T. lemon juice
- 1 T. rice wine vinegar
- 1 t. honey
- 2 T. chopped fresh dill
- 2 T. chopped fresh basil
Instructions
- Toss the corn kernels with 1 T. avocado oil, 1 t. salt and ½ t. black pepper. Spread the kernels on a sheet tray and roast at 425 degrees until they start to brown. Just get a nice light toast on them.
- Remove the kernels from the oven and allow them to cool to at least room temperature. In a medium-sized bowl, toss the kernels with the halved grape tomatoes and the diced red onion.
- In a small bowl, combine the yogurt, the remaining 1 T. avocado oil, the crumbled feta cheese, garlic powder, and the remaining ¼ t. salt, ¼ t. pepper, lemon juice, rice wine vinegar, honey, dill, and basil. Mash and stir together, ensuring the feta cheese is thoroughly incorporated into the dressing.
- Mix the dressing with the corn and tomato mixture. Cover and let chill for a few hours before serving.