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.
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:
- 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:
- 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.
Frequently asked questions:
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.
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.
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.
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.
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 with Corn
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.
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.
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
This is my kind of salad! I love these summer ingredients.
This screams summer, can’t wait to try it.
Carolyn