It’s 90 Degrees—Let’s Eat Something Cold and Crunchy
A Side Salad That Steals the Show: Corn, Cucumber & Feta Delight
There’s something about a crisp, colorful salad that makes a meal feel complete—especially one that comes together in minutes but tastes like you really tried. This refreshing side salad has been a regular in my kitchen lately, and every time I make it, I’m reminded how good simple ingredients can be.
It’s juicy, crunchy, tangy, and just the right amount of creamy. The kind of salad that doesn’t just sit on the side—it steals the spotlight.
🛒 What You’ll Need:
1 cup cherry tomatoes, halved
1 cup corn (fresh off the cob or canned and drained)
½ cucumber, diced
¼ red onion, thinly sliced
½ avocado, diced (optional, but adds that buttery richness)
⅓ cup feta cheese, crumbled
Olive oil
Balsamic vinegar
Salad seasoning of your choice (Italian, Greek, or a DIY blend)
Salt & pepper to taste
🥗 How to Make It:
Prep the Veggies
Halve the cherry tomatoes, dice the cucumber and avocado, slice the red onion thin, and crumble the feta if it isn’t already.Mix It Up
In a big bowl, toss together the corn, cherry tomatoes, cucumber, red onion, avocado (if using), and feta.Season
Sprinkle your favorite salad seasoning over the bowl. Add a pinch of salt and pepper—just enough to bring everything to life.Dress It Up
Drizzle with a good glug of olive oil and a splash of balsamic vinegar. Toss gently to coat everything without smashing the avocado.Serve or Chill
You can serve it right away, or pop it in the fridge for 10–15 minutes so the flavors have a chance to mingle.
This one goes with everything: grilled chicken, tacos, pasta, or just on its own for a light lunch. Want to bulk it up? Throw in some quinoa or chickpeas and call it a meal.
I decided to pair my salad with some grilled chicken and a side of my homemade tzatziki.
Let me know if you try it—or how you make it your own!
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