Skip to main content
Epicurious
Bon Appétit

Tomato and Corn Salad with Marjoram

4.0

(17)

Image may contain Food Plant and Taco
Tomato and Corn Salad with MarjoramScott Peterson

Recipe information

  • Yield

    Makes 4 servings

Ingredients

4 ears fresh corn, husked
1/4 cup extra-virgin olive oil
1 tablespoon red wine vinegar
3 medium tomatoes, chopped
1/2 cup crumbled feta cheese
2 tablespoons chopped fresh marjoram
4 large butter lettuce leaves

Preparation

  1. Step 1

    Cook corn in large pot of boiling salted water until tender, about 5 minutes. Cool. Cut kernels from cobs.

    Step 2

    Whisk oil and vinegar in medium bowl to blend. Add corn, tomatoes, feta, and marjoram; toss to coat.

  2. Step 3

    Arrange lettuce leaves on platter. Spoon tomato and corn salad onto leaves and serve.

TagsSaladCornVegetableTomatoFetaCheeseDairyMarjoramHerbs & SpicesLettuceLeafy GreensStarterDinnerLunchNut FreeGluten FreeVegetarian30 Minutes or LessEasyBon Appétit
Read More
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Chicken Salad With Grapes and Walnuts
This chicken salad nails it—creamy, herby, and endlessly riffable.
The Most-Saved Recipes in the Epicurious App This Week
Like cottage cheese caramelize onion dip and a lentil barley salad.
One-Pot Chicken Thighs With Cilantro Rice and Beans
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
The Most-Saved Recipes in the Epicurious App in April
Like fattoush salad and strawberry shortcake roll.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
Whole Lemon Bars
Using two entire lemons—pith, skin, and all—cranks up the citrus flavor in this classic dessert.