Ingredients with Measurements:
- 4 cups of fresh corn kernels
- 1/2 cup of crumbled feta cheese
- 1/2 cup of pitted kalamata olives, chopped
- 1/2 cup of chopped fresh basil leaves
- 1/4 cup of extra-virgin olive oil
- 2 tablespoons of red wine vinegar
- 1 garlic clove, minced
- Salt and freshly ground black pepper to taste
Special equipment needed:
- Large mixing bowl
- Whisk
Step-by-step instructions:
1. In a large mixing bowl, combine the fresh corn kernels, crumbled feta cheese, chopped kalamata olives, and chopped fresh basil leaves.
2. In a separate bowl, whisk together the extra-virgin olive oil, red wine vinegar, minced garlic, salt, and freshly ground black pepper.
3. Pour the dressing over the corn mixture and toss to combine.
4. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
5. Before serving, give the salad a quick toss and adjust the seasoning if necessary.
- Time:
Preparation time: 15 minutes
- Cooking time: N/A
Temperature:
- Serve chilled
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 270
- Fat: 20g
- Carbohydrates: 19g
- Protein: 6g
- Fiber: 3g
Substitutions for ingredients:
- Feta cheese can be substituted with goat cheese or queso fresco.
- Kalamata olives can be substituted with black olives or green olives.
- Fresh basil leaves can be substituted with fresh parsley or cilantro.
Variations:
- Add diced tomatoes or roasted red peppers for extra flavor and color.
- Use lime juice instead of red wine vinegar for a tangy twist.
- Add cooked quinoa or couscous to make it a heartier meal.
Tips and tricks:
- To easily remove corn kernels from the cob, stand the cob on its end and use a sharp knife to slice downward.
- For a creamier dressing, add a tablespoon of mayonnaise or Greek yogurt.
- This salad can be made ahead of time and stored in the refrigerator for up to 2 days.
Storage instructions:
- Store the salad in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- This salad is meant to be served cold and does not need to be reheated.
Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with additional fresh basil leaves or crumbled feta cheese.
Garnishes:
- Fresh basil leaves
- Crumbled feta cheese
Pairings:
- This salad pairs well with grilled chicken or fish.
- Serve with a glass of chilled white wine or a refreshing iced tea.
Suggested side dishes:
- Garlic bread
- Grilled vegetables
- Pasta salad
Troubleshooting advice:
- If the salad is too dry, add more dressing or a drizzle of extra-virgin olive oil.
- If the salad is too salty, rinse the olives before chopping them.
Food safety advice:
- Make sure to wash your hands and all produce before preparing the salad.
- Store the salad in the refrigerator until ready to serve.
- Discard any leftovers that have been sitting at room temperature for more than 2 hours.
Food history:
- Corn is a staple ingredient in Italian cuisine, especially in the southern regions of the country.
- Olives and feta cheese are commonly used in Mediterranean cuisine and add a salty, tangy flavor to the salad.
Flavor profiles:
- Sweet corn kernels are balanced by salty feta cheese and kalamata olives.
- The dressing is tangy and garlicky, with a hint of sweetness from the red wine vinegar.
Serving suggestions:
- Serve as a side dish at a summer barbecue or picnic.
- Pack in a lunchbox for a refreshing and healthy meal.
- Bring to a potluck or dinner party as a colorful and flavorful contribution.
Related Categories
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Region: Italian