3/4 pounds assorted ripe tomates, chopped into 1 inch chunks
1 can roased green chiles, finely chopped
2 Tbsp chopped fresh basil
2 Tbsp chopped fresh parsley
Juice of 1 large lime (about 2 Tbsp)
1/4 pounds feta cheese, crumbled
salt and pepper to taste
Instructions
Preheat a gril over medium heat. Brush the zucchini and corn cobs with 1/2 Tbsp olive oil. Grill for about 5 minutes, turning occasionally, until the vegetables are lightly charred and soft. Set aside to cool.
Combine the remaining olive oil, tomatoes, green chilies, herbs, lime juice and cheese in a large mixing bowl. Chop the zucchini into 1/2 inch half moons, cut the corn kernels off the cobs, and add both to the bowl.
Season with salt and pepper. Stir to blend and serve warm or at room temperature.
Note Salad tastes best if served when prepared!
Originally Submitted
7/27/2009
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