Tomato Avocado Feta Salad with Fresh Corn

Flavorful Tomato Avocado Feta Salad with Fresh Corn is a refreshing and vibrant dish full of ripe summer tomatoes bursting with juiciness, creamy buttery avocado, tangy feta cheese, and tender sweet corn with natural sweetness.

A light and zesty citrus dressing drizzled over the top adds a delightful tang and brightens all the flavors.

Depending on where you live, you may also know this easy salad as Corn and Tomato Salad, Corn Avocado Tomato Salad, or Summer Corn Salad. Add some cucumbers, and the name changes to Corn Tomato and Cucumber Salad, and when black beans are added, it morphs into a Tomato Corn Black Bean Salad.

Like my Southern Cucumber and Tomato Salad, and Southern Corn Salad, this colorful vegetable salad is a refreshing change from an everyday mixed salad and can be served as a light main dish. It is also a perfect side dish or a side salad, especially for backyard cookouts, casual weeknight dinners, or potlucks.  

The salad is usually served chilled or at room temperature and makes a delightful side dish or a light meal, especially during the summer when fresh corn and tomatoes are at their peak.

Why you will love this recipe:

1. It offers a delightful blend of flavors. The sweetness of tomatoes, the creaminess of avocados, the saltiness of feta cheese, and the slight crunch of fresh corn create a delicious medley that tantalizes the taste buds.
2. This recipe is simple and doesn’t require any cooking or complicated techniques. With minimal effort, you can have a vibrant and satisfying salad that is ready in no time, making it an excellent option if you need to get dinner on the table in a hurry.
3. The salad incorporates nutrient-rich ingredients such as tomatoes, avocados, and corn for a balanced and refreshing meal option.

My daughter-in-law, Kara Godfrey, shared this recipe with me, and I know you will love it as much as we do.

Jump to:

• Why you will love this recipe:
• Ingredients – Here’s what you need:
• How to make Tomato Avocado Feta Salad with Fresh Corn:
• Recipe variations:
• What to serve with it:
• How to dice an avocado:
• Recipe FAQs:
• Sharon’s tips:
• More easy recipes with fresh corn, tomatoes, and avocado:
• 📋 Recipe:

Ingredients – Here’s what you need:

• Cherry tomatoes – add their tomatoey goodness. Feel free to substitute chopped-up fresh tomatoes if you can’t find cherry tomatoes. Grape tomatoes can also be substituted.
• Haas avocados – add a buttery creaminess to this yummy salad. The lime juice in the dressing helps them keep their beautiful soft color.
• Feta cheese – with its briny freshness, adds a bit of creamy zestiness. You could substitute goat cheese or even Mexican cotija cheese.
• Corn – fresh is best and, if it has just been picked, you don’t even need to cook it first.
• Scallions – (not pictured) bring their mild onion flavor to the party. If you are not an onion aficionado, you can leave them out or substitute red or Vidalia onions.
• Fresh lime juice, olive oil, kosher salt, and pepper – come together to make a delicious light dressing that enhances all of the fresh flavors of this salad.

(A complete list of ingredients and measurements is listed in the recipe below.)

How to make Tomato Avocado Feta Salad with Fresh Corn:

1. To cook the corn, first cut off and remove the stem and about one-half inch of the bottom of the ears of corn. Place them in the microwave and cook on high for three to four minutes.

2. Let the corn cool a bit and, using a potholder or dish towel, hold the ear at the top and squeeze. Like magic, the husk and silk will slip right off. Then use a sharp knife and cut the kernels off as close as possible to the cob.

3. Place the corn kernels in a large bowl. Depending on the size of your cherry tomatoes, either slice them in half or in quarters and add to the corn.

4. Slice the avocados in half, remove the pit, and dice the flesh. Add the avocado to the tomato and corn mixture and the scallions.

5. To make the dressing, add the lime juice, olive oil, salt, and pepper to a small bowl or jar and mix well.

6. Add the dressing to the salad and toss gently. Top with feta cheese and serve immediately.

Recipe variations:

This Tomato Avocado and Feta Salad is extremely versatile, and you can change it up easily:

• Add any of the following: cucumbers, chopped jalapeno peppers, bell peppers, cilantro, fresh basil, toasted pine nuts, or black beans.
• You could also mix it with cooked cooled pasta and have a flavorful pasta salad.
• It would be delicious topped with roasted shrimp or served on a crispy tostada.
• You could even turn it into a salsa of sorts by chopping the vegetables into smaller pieces.
• If you’re not a fan of feta cheese, you can substitute other crumbly cheeses such as goat cheese or queso fresco.

What to serve with it:

Tomato, Avocado, Feta Salad really shines in the summer when vegetables are at their peak. It is delicious when paired with a grilled main dish such as my Grilled Ham Steak, Grilled Half Chicken, Grilled Spatchcock Chicken, Marinated Grilled London Broil, Smoked Chicken Thighs, and Grilled Pork Tenderloin.

It can also be served as a main dish salad along with some fresh purple hull peas, field peas, or white acre peas. A serving of hoe cakes, Texas toast garlic bread, and sliced tomatoes would make a lovely light, meatless summer dinner.

Speaking of summer meals, if you want to round things out with something sweet, check out my easy recipe for Watermelon Popsicles.

How to dice an avocado:

1. Use a sharp knife to cut the avocado in half lengthwise around the pit. Gently twist the two halves in opposite directions to separate them.
2. To remove the pit, carefully strike it with the knife’s blade, then twist and lift it out. 
3. Take one-half of the avocado and use the knife to make lengthwise and crosswise cuts into the flesh without piercing the skin to create a grid-like pattern. 
4. Hold the avocado half over a bowl, insert a spoon between the skin and flesh, and gently scoop out the diced avocado. Repeat.

Recipe FAQs:

Sharon’s tips:

Always buy fresh corn in the husks. Look for bright green husks that are tightly wrapped and feel the kernels. The kernels should feel plump and evenly filled out. The tassels should be pale brown and slightly damp. If the tassels are black or dark brown, it isn’t fresh. I have never tried frozen or canned corn in this recipe.

Choose fresh ingredients: Select ripe and firm tomatoes, creamy avocados, and fresh corn for the best flavors. Look for bright colors and avoid any signs of spoilage.

Avoid over-mixing the salad to prevent the avocados from becoming mushy.

More easy recipes with fresh corn, tomatoes, and avocado:

If you like this dish, which features avocados, tomatoes, and fresh corn, you might also like these popular recipes:

Other recipes you might like include Bruschetta Avocado Toast, Southern Shrimp and Corn Fritters, Cherry Tomato Pie, Southern Tomato Pie, Spicy Corn Casserole, and Southern Succotash.

⭐ ⭐ ⭐⭐⭐ If you make this dish, please leave a comment and give this recipe a star rating. I would love to know how you liked it!

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📋 Recipe: