Monday, 29 August 2016

Corn & Tomato Salad with Feta Cheese

Here is a simple and substantial salad; very nearly a meal in itself. Some bread will finish it off nicely, or you could serve it as part of a selection of salads.

Broiling the pepper is surprisingly slow, so you will be able to prepare most of the rest of the salad while it chars. Don't forget to watch it though!

4 to 6 servings
30 minutes prep time

Corn & Tomato Salad with Feta Cheese

1 large red pepper
4 cobs of corn
3 medium tomatoes
1 small sweet onion
1/3 cup finely chopped cilantro
200 grams (7 ounces) feta cheese
1/8 to 1/4 teaspoon ground red chile pepper
1/4 teaspoon rubbed oregano
freshly ground black pepper to taste
3 tablespoons sunflower or olive oil
the juice of 1 large lime

Put a large pot of water on to boil. Turn on the broiler. Wash the pepper and broil it until the skin is fairly charred, turning it to broil it evenly. When done, set it aside in a covered bowl to cool.

Meanwhile, husk the corn. When the water boils, cook the corn in it for 6 to 8 minutes. Remove them to a basin of cold water and allow to cool. Use the boiling water to blanch the tomatoes for 1 minute, then remove them to the basin of cold water as well.

Cut the corn from the cobs, and put it in a large salad bowl. Peel the tomatoes, chop them and add them. Remove and discard the stem and seeds from the pepper. Peel it, and chop it. add it to the salad bowl. Peel and chop the onion. Wash, trim, dry well, and chop the cilantro. Add the onion and cilantro to the salad bowl. Crumble the feta and add it as well.

Sprinkle the salad with the chile pepper, oregano, and black pepper. Drizzle over the oil and the lime juice; toss the salad until well blended.

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