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    Grits and Pinecones » Recipes » Salads

    Tomato Avocado Feta Salad with Corn

    September 13, 2021 by Sharon Rigsby, Updated May 15, 2022 4 Comments

    Jump to Recipe Print Recipe
    Pinterest pin showing a Tomato Avocado and Feta Salad in a white dish.

    Flavorful Tomato Avocado Feta Salad with Corn is full of fresh tomatoes, rich buttery avocado, briny feta cheese, and tender corn topped with a light citrusy dressing.

    Tomato Avocado Feta Salad in a white dish.

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

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

    Here’s what’s in it:

    Fresh corn and tomatoes with avocados and limes.
    • 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 – bring their mild onion flavor to the party. If you are not an onion aficionado you can leave them out or you can 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.

    Here’s how to make it:

    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.
    Two ears of corn with the bottom cut off.
    1. 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 husk.
    Corn cooked in the microwave showing the husks slipping right off.
    1. 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.
    Cherry tomatoes cut in half on a cutting board.
    1. Peel the avocado, remove the pit and dice it. Add the avocado to the tomato and corn mixture and then add the scallions.
    An avocado with the pit removed cut up.
    1. To make the dressing, add the lime juice, olive oil, salt, and pepper to a small bowl or jar and mix well.
    Dressing ingredients for Tomato Avocado Feta Salad on a cutting board.
    1. Add the dressing to the salad and toss gently. Top with feta cheese and serve immediately.
    Tomato Avocado Feta Salad in a white serving dish.

    Frequently asked questions:

    Can I add or switch up the ingredients?

    Yes, Tomato Avocado Feta Salad with Corn is extremely versatile, and you can change it up by adding any of the following: cucumbers, chopped jalapeno peppers, bell peppers, cilantro, fresh basil, or black beans.

    You could also mix this salad with cooked pasta and have a flavorful pasta salad.

    It would also 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.

    How to cook corn on the stove or grill?

    To cook the corn on the stove, shuck it and remove any silk. Then, place it in boiling salted water for 3 minutes. Or, you can grill it for about 10 minutes. Then, cut it off the cob.

    Can I make this salad ahead?

    The dressing can be made ahead. You can also prepare the corn, tomatoes, and scallions and mix them together. However, I would wait till just before serving it to add the avocado and the dressing.

    What about leftovers and storage?

    This salad is best eaten right after it is made. You can get away with storing it in the refrigerator covered for a few hours, but after that, the avocado will start turning brown.

    What to serve it with?

    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 Chicken, Marinated Grilled London Broil, or Grilled Pork Tenderloin.

    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 brown and slightly damp. If they are black, it isn’t fresh. I have never tried frozen or canned corn in this recipe.

    If you have trouble choosing a ripe avocado, check out these tips from Avocados From Mexico.

    More easy recipes:

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

    • Avocado Stuffed with Blue Crab
    • Bruschetta Avocado Toast
    • Beef Taco Salad with Avocado
    • Southern Corn Salad
    • Fried Green Tomatoes
    • Southern Shrimp and Corn Fritters
    • Southern Cucumber and Tomato Salad
    • Spinach and Orzo Stuffed Tomatoes

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

    Thank you so much for visiting Grits and Pinecones; I hope you come back soon!

    Thank you so much for visiting Grits and Pinecones; I hope you come back soon!

    Tomato Avocado Feta Salad in a white serving dish.

    Tomato Avocado Feta Salad with Corn

    Sharon Rigsby
    Tomato Avocado Feta Salad with Corn is full of fresh tomatoes, rich buttery avocado, briny feta cheese, and tender corn topped with a light citrusy dressing.
    4.60 from 5 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 3 mins
    Total Time 13 mins
    Course Lunch, Salad, Side Dish
    Cuisine American, Southern
    Servings 6 servings
    Calories 177 kcal

    Ingredients
      

    • 2 ears corn
    • 2 pints cherry tomatoes can substitute grape tomatoes
    • 2 Haas avocados
    • 3 scallions white part only, minced
    • 2 tablespoons fresh lime juice
    • 1 tablespoon olive oil
    • 1 teaspoon kosher salt
    • ½ teaspoon ground black pepper
    • ¼ cup crumbled feta

    Instructions
     

    • 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.
    • 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 husk.
    • 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.
    • Peel the avocado, remove the pit and dice it. Add the avocado to the tomato and corn mixture and then add the scallions.
    • To make the dressing, add the lime juice, olive oil, salt, and pepper to a small bowl or jar and mix well.
    • Add the dressing to the salad and toss gently. Top with feta cheese and serve immediately.

    Notes

    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 brown and slightly damp. If they are black, it isn’t fresh. I have never tried frozen or canned corn in this recipe.
    If you have trouble choosing a ripe avocado, check out these tips from Avocados From Mexico.
    This salad is best eaten right after it is made. You can get away with storing it in the refrigerator covered for a few hours, but after that, the avocado will start turning brown.

    Nutrition

    Calories: 177kcalCarbohydrates: 13gProtein: 4gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 6mgSodium: 481mgPotassium: 698mgFiber: 6gSugar: 5gVitamin A: 960IUVitamin C: 45mgCalcium: 62mgIron: 2mg
    Tried this recipe? Tag me today! Mention @gritspinecones or tag #gritspinecones!

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    1. CE Richardson

      July 03, 2018 at 12:25 pm

      This salad is totally awesome! Always a crowd pleaser!
      If you’re cooking Tex-Mex, add a tablespoon of chopped fresh cilantro for some extra Southwestern flair.

      Reply
      • Gritsandpinecones

        July 04, 2018 at 9:00 pm

        Thanks so much for letting me know. My daughter-in-law gave me that recipe and I agree, it is always a crowd pleaser. Thank you so much for dropping by!
        Sharon

        Reply
    2. Amy Katz from Veggies Save The Day

      July 28, 2016 at 12:54 am

      This is my kind of salad! I love these summer ingredients.

      Reply
    3. Carolyn

      July 21, 2016 at 5:20 pm

      This screams summer, can’t wait to try it.

      Carolyn

      Reply

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    Sharon Rigsby, blogger at GritsandPinecones.com

    Hello, I'm Sharon Rigsby, blogger, recipe developer, videographer, and photographer for Grits and Pinecones®. I have well over 50 years of experience in the kitchen, and there is nothing I like better than developing and reimagining recipes for my family, friends, and you!

    More about me →

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