Club Sandwich Salad With Corn And Feta Recipes

HEIRLOOM TOMATO, CORN, AND FETA SALAD

Awesome heirloom tomato salad with a unique and decorative flavor and touch to the dinner.

Provided by wolfnet

Time 40m

Yield 4

Number Of Ingredients 12

Heirloom Tomato, Corn, and Feta Salad image

Steps:

Whisk oil, vinegar, garlic, sugar, salt, and pepper for vinaigrette together in a small bowl; set aside.
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add corn, cover, and steam until just slightly tender, 2 to 3 minutes.
While the corn is steaming, core each tomato and cut crosswise into 4 thick slices.
Carefully remove corn from the pot and remove kernels by running a knife down the sides of the ears.
Place one tomato slice on each of 4 plates. Drizzle with vinaigrette (using up about 1/3). Top with a little feta cheese and onion, then sprinkle with corn kernels, basil, and chives. Continue layering the ingredients, ending with a tomato slice, herbs, and cheese to garnish.
Let marinate at room temperature for 15 minutes before serving.

Nutrition Facts : Calories 282.8 calories, Carbohydrate 22.2 g, Cholesterol 33.4 mg, Fat 19.1 g, Fiber 4.1 g, Protein 9 g, SaturatedFat 7.2 g, Sodium 676.6 mg, Sugar 9.7 g

Ingredients

3 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
1 tablespoon minced garlic
½ teaspoon white sugar
½ teaspoon kosher salt
ground black pepper to taste
2 ears fresh corn, shucked
4 large heirloom tomatoes
1 cup crumbled feta cheese
1 cup thinly sliced red onion
¼ cup fresh basil leaves
3 tablespoons minced fresh chives

WHITE BALSAMIC BLUEBERRY, CORN AND FETA SALAD

I'm not typically a huge fan of summer corn, but when it comes to this sweet, salty, refreshing salad, I can't put my fork down. -Colleen Delawder, Herndon, Virginia

Provided by Taste of Home

Categories Lunch Side Dishes

Time 50m

Yield 10 servings

Number Of Ingredients 8

White Balsamic Blueberry, Corn and Feta Salad image

Steps:

Carefully peel back corn husks to within 1 in. of bottoms; remove silk. Rewrap corn in husks; secure with kitchen string. Place in a stockpot; cover with cold water. Soak 20 minutes; drain., Grill corn, covered, over medium heat about 20 minutes or until tender, turning often. Cut string and peel back husks. Cool slightly. Cut corn from cobs; transfer to a large bowl., In a small bowl, whisk the oil, vinegar, chives, salt and pepper. Pour over corn; toss to coat. Gently fold in blueberries and feta. Garnish with additional chives as desired.

Nutrition Facts : Calories 133 calories, Fat 6g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 210mg sodium, Carbohydrate 19g carbohydrate (8g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

Ingredients

8 medium ears sweet corn
3 tablespoons olive oil
3 tablespoons white balsamic vinegar
1 tablespoon minced fresh chives, plus more for garnish
3/4 teaspoon kosher salt
1/4 teaspoon pepper
1 cup fresh blueberries
1/2 cup crumbled feta cheese

CORN SALAD WITH TOMATOES, FETA AND MINT

Fresh raw corn shucked from the cob is ideal here. The juice from the tomatoes delivers just the right amount of acidity, so there's no need for vinegar. Eat this as is, by the bowl, or toss it with cooked rice or beans for a more filling meal - you'll want to add oil and vinegar accordingly. In midsummer, with peak-season produce, there is nothing better.

Provided by Mark Bittman

Categories dinner, lunch, quick, salads and dressings, vegetables, main course, side dish

Time 5m

Yield 4 servings

Number Of Ingredients 6

Corn Salad With Tomatoes, Feta and Mint image

Steps:

Put the corn, tomatoes, cheese and mint in a medium bowl. Drizzle with the olive oil and toss to coat.
Season to taste with salt and pepper. Serve.

Nutrition Facts : @context http, Calories 316, UnsaturatedFat 11 grams, Carbohydrate 27 grams, Fat 20 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 7 grams, Sodium 415 milligrams, Sugar 5 grams

Ingredients

2 to 3 cups raw or cooked corn kernels (from 4 to 6 ears)
1 large or 2 medium ripe tomatoes, cut into fairly small pieces
4 ounces feta cheese, crumbled (about 1 cup)
1/2 cup chopped fresh mint leaves
3 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper