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
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.
Step 3
Arrange lettuce leaves on platter. Spoon tomato and corn salad onto leaves and serve.