INGREDIENTS:
- 4 EARS FRESH CORN, SHUCKED
- ITEM NO. 280310
- 1 CUP HALVED GRAPE TOMATOES
- ITEM NO. 280194
- 1 CUP DICED ENGLISH CUCUMBER
- ITEM NO. 280096
- 1/3 CUP DICED RED ONION
- ITEM NO. 280302
- 2/3 CUP CRUMBLED FETA CHEESE
- ITEM NO. 310939
- 3 TBSP FRESH PARSLEY
- ITEM NO. 280244
- 2 TBSP FINELY CHOPPED FRESH BASIL
- ITEM NO. 280325
DRESSING:
- 1/4 CUP OLIVE OIL
- ITEM NO. 205174
- 1 1/2 TBSP RED WINE VINEGAR
- ITEM NO. 195408
- 1 TBSP LEMON JUICE
- ITEM NO. 190193
- 1 1/2 TSP HONEY
- ITEM NO. 250529
- 1/2 TSP MINCED GARLIC
- ITEM NO. 280008
- 1/2 TSP EACH SALT AND BLACK PEPPER
- ITEM NO. 250255/246221
INSTRUCTIONS:
- MAKE DRESSING: WHISK OLIVE OIL, RED WINE VINEGAR, LEMON JUICE, HONEY, GARLIC, SALT, AND PEPPER IN A BOWL; REFRIGERATE.
- PREPARE SALAD: BOIL WATER IN A LARGE POT AND HAVE ICE WATER READY.
- COOK CORN IN BOILING WATER FOR 2-3 MINUTES, THEN TRANSFER TO ICE WATER TO COOL; DRAIN.
- CUT CORN KERNELS AND ADD TO A LARGE BOWL WITH TOMATOES, CUCUMBERS, RED ONION, FETA, PARSLEY, AND BASIL.
- REWHISK DRESSING, POUR OVER SALAD, AND TOSS TO COAT; SEASON WITH ADDITIONAL SALT IF DESIRED.