This is about to be your go-to summer salad.
I’m famous for emptying my refrigerator drawer onto my kitchen counter and making up recipes based on what I have available. I like to improvise and just wing it.
To quote the A team…. “I love it when a plan comes together.”
Today’s salad is one of those epic wins that I am going to be whipping up again and again. I made it with whatever I had on hand and it was brilliant.
You’ll go crazy for this baby. The broccolini adds a nice crunch and the salty feta cheese is creamy and sublime.
xxx Chef MM
Broccolini Corn & Feta Salad
FOR THE SALAD
- 1 pack of cherry tomatoes – halved
- 4 ears of sweet yellow corn
- 1 pack of broccolini
- 1 ½ cups good quality feta cheese
- ½ cup spring onions – sliced
- 1/3 cup fresh dill- chopped
FOR THE DRESSING
- Good quality Italian Olive Oil
- Good quality Syrupy Balsamic Vinegar
- Coarse salt
- Fresh ground black pepper
Place the corn (husks removed) in a microwaveable dish. Cover with a wet paper towel and microwave for 6 minutes. Set aside to cool. Remove the corn from the cob.
Blanch the broccolini in boiling salted water for 2-3 minutes till it turns bright green. Immediately place in an ice bath (cold water and ice) to stop cooking. Dry completely. Chop into bite-size chunks.
Place the halved tomatoes, corn, and broccolini in a bowl. Top with the crumbled feta, spring onions, and fresh dill.
Drizzle the salad generously with good quality olive oil and balsamic vinegar before serving. Season with coarse salt and fresh ground black pepper.