Tomato And Corn Salad With Marjoram
Serves: 2
Cecile Bahringer
1 January 1970
Based on User reviews:
44
Spice
48
Sweetness
63
Sourness
41
mins
Prep time (avg)
7.1
Difficulty
Ingredients:
1 cup
Extra-Virgin Olive Oil1 tbsp
Red Wine Vinegar3 medium
Tomatoes (chopped)1 cup
Crumbled Feta Cheese2 tbsps
Marjoram (chopped fresh)Directions:
1
Cook corn in large pot of boiling salted water until tender, about 5 minutes
2
Cool
3
Cut kernels from cobs
4
Whisk oil and vinegar in medium bowl to blend
5
Add corn, tomatoes, feta, and marjoram; toss to coat
6
Cook corn in large pot of boiling salted water until tender, about 5 minutes
7
Cool
8
Cut kernels from cobs
9
Whisk oil and vinegar in medium bowl to blend
10
Add corn, tomatoes, feta, and marjoram; toss to coat
11
Arrange lettuce leaves on platter
12
Spoon tomato and corn salad onto leaves and serve
13
Arrange lettuce leaves on platter
14
Spoon tomato and corn salad onto leaves and serve