An easy, delicious spoon salad made with a variety of crunchy salad veggies, salty feta and sweetcorn cooked in the microwave. A perfect light summer salad and a great way to get more vegetables at every meal.
½red bell peppercapsicum, large (deseeded and diced)
¼cupchopped parsleypacked
1/3cupcrumbled feta
2spring onionssliced (green only)
For the dressing
1tablespoonred wine vinegar
1teaspoonbalsamic vinegar
2tablespoonsolive oil
2garlic clovesminced
¼teaspoonflaky salt
Pinchof crushed black pepper
Instructions
Prepare the corn by placing each cob (inside its husk) in the microwave and cooking it for 3 minutes at the highest power.
Remove and allow to cool for 5 minutes. Remove the husk. Cut the end off to get a flat surface. Stand the corn on the flat surface and using a sharp knife, slice and remove the kernels.
Add cooked corn kernels, cucumber, tomato, red bell pepper, parsley, feta and spring onion to a large bowl.
Make the dressing by mixing all ingredients for it in a small bowl. Add the dressing to the salad.
Mix well and serve immediately.
Assembled salad keeps well in the fridge for a day. Prepped salad and dressing stays fresh for 3-4 days if stored separately in the fridge in lidded air-tight containers.
Notes
Corn - Canned corn kernels make a fantastic substitute for fresh corn. If using canned corn kernels, use 1.5 cups.Vegetables are medium to large in size. This salad is quite free-flowing so instead of weight and cup measurements, I have used whole vegetables as units.Feta Cheese - I buy crumbled feta, it is super handy as I don't have to spend time ensuring perfectly small and even crumbled pieces. But if using feta slabs or cubes, a great way to crumble it is to a rake and press a fork in the feta.Deseeding tomatoes and cucumbers - This helps keep the salad dry otherwise the longer it sits, the watery it will become.Allium and Herb - I use spring onions which can be substituted with chives and parsley which can be substituted with dill or fresh oregano or a combination of all.