Summer Salad with Grilled Corn and Cherry Tomatoes Recipe

Corn: Fresh ears of corn, grilled to bring out their natural sweetness and add a smoky flavor.

Cherry tomatoes: Small, juicy tomatoes that add a burst of sweetness and color to the salad.

Cucumber: Crisp and refreshing, it adds a cool crunch to the mix.

Red onion: Thinly sliced for a mild, slightly sweet flavor and a bit of crunch.

Olive oil: Used to create a simple, flavorful dressing that ties the salad together.

Lemon juice: Freshly squeezed to add a bright, tangy note to the dressing.

Salt: Enhances the flavors of the ingredients and balances the dressing.

Black pepper: Adds a touch of heat and depth to the salad.

Feta cheese: Crumbled on top for a creamy, tangy finish that complements the fresh vegetables.

When grilling corn, ensure the grill is preheated to medium-high heat to achieve a perfect char. Rotate the ears every few minutes to cook them evenly. After grilling, let the corn cool slightly before cutting the kernels off the cob to avoid burning your hands. Use a sharp knife and hold the corn vertically on a stable surface to easily slice off the kernels. This technique ensures you get the maximum amount of corn for your salad.

• 2 ears husked corn - Substitute with frozen corn kernels: If fresh corn is not available, frozen corn kernels can be grilled or sautéed for a similar texture and flavor.

• 1 cup halved cherry tomatoes - Substitute with grape tomatoes: Grape tomatoes have a similar sweetness and size, making them a great alternative.

• 1 cup diced cucumber - Substitute with zucchini: Zucchini has a similar crunch and mild flavor, making it a good substitute in salads.

• ¼ cup thinly sliced red onion - Substitute with shallots: Shallots offer a milder flavor and can be used in place of red onions for a subtler taste.

• 2 tablespoon olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and a neutral flavor, making it a good alternative.

• 1 tablespoon freshly squeezed lemon juice - Substitute with lime juice: Lime juice provides a similar acidity and freshness to the salad.

• 1 teaspoon to taste salt - Substitute with sea salt: Sea salt can be used in place of regular salt for a slightly different mineral content and flavor.

• ½ teaspoon freshly ground black pepper - Substitute with white pepper: White pepper offers a similar spiciness but with a slightly different flavor profile.

• ¼ cup crumbled feta cheese - Substitute with goat cheese: Goat cheese has a similar tangy flavor and crumbly texture, making it a suitable replacement.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of olive oil to the skillet.
  3. Add the leftover summer salad to the skillet and sauté for 3-5 minutes, stirring occasionally, until warmed through.
  4. Remove from heat and sprinkle with additional feta cheese if desired.

• Microwave Method:

  1. Place the leftover summer salad in a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent.
  3. Microwave on medium power for 1-2 minutes, stirring halfway through.
  4. Check the temperature and microwave for an additional 30 seconds if needed.

• Oven Method:

  1. Preheat the oven to 350°F (175°C).
  2. Spread the leftover summer salad evenly on a baking sheet.
  3. Cover the baking sheet with aluminum foil to prevent drying out.
  4. Bake for 10-15 minutes, or until the salad is heated through.
  5. Remove from the oven and let it cool slightly before serving.

• Grill Method:

  1. Preheat the grill to medium heat.
  2. Place the leftover summer salad in a grill-safe pan or wrap it in aluminum foil.
  3. Grill for 5-7 minutes, stirring occasionally, until the salad is warmed through.
  4. Carefully remove from the grill and serve immediately.

• Steaming Method:

  1. Fill a pot with a small amount of water and bring it to a simmer.
  2. Place the leftover summer salad in a steamer basket and set it over the simmering water.
  3. Cover and steam for 3-5 minutes, or until the salad is heated through.
  4. Remove from the steamer and serve immediately.

• Grill: Used to cook the corn until it is charred and cooked through.

• Tongs: Handy for turning the corn on the grill to ensure even cooking.

• Cutting board: Provides a safe surface to cut the kernels off the cob and dice the cucumber.

• Chef's knife: Essential for cutting the kernels off the cob, halving the cherry tomatoes, dicing the cucumber, and slicing the red onion.

• Large mixing bowl: Used to combine the grilled corn, cherry tomatoes, cucumber, and red onion.

• Small bowl: Perfect for whisking together the olive oil, lemon juice, salt, and black pepper.

• Whisk: Used to mix the olive oil, lemon juice, salt, and black pepper into a dressing.

• Measuring cups: Necessary for measuring out the cherry tomatoes and cucumber.

• Measuring spoons: Used to measure the olive oil, lemon juice, salt, and black pepper.

• Serving spoon: Useful for tossing the salad and serving it.

• Salad tongs: Optional but helpful for serving the salad.

Preheat the grill: Start by preheating the grill while you prepare the other ingredients to save time.

Use pre-cut vegetables: Buy pre-cut cherry tomatoes, cucumber, and red onion to reduce prep time.

Grill multiple items: Grill the corn alongside other ingredients for future meals to maximize grill usage.

Make the dressing ahead: Prepare the olive oil and lemon juice dressing in advance and store it in the fridge.

Use a sharp knife: A sharp knife speeds up the process of cutting the corn kernels off the cob and dicing vegetables.