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TOMATO AND CORN SALAD WITH MARJORAM

TOMATO AND CORN SALAD WITH MARJORAM


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Reference:

Bon Appétit, August 2004

Prep:

This recipe can be prepared in 45 minutes or less.

Servings:

Makes 4 servings.

Submitted by:

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Ingredients

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

Directions

1.
Cook corn in large pot of boiling salted water until tender, about 5 minutes. Cool. Cut kernels from cobs.
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2.
Whisk oil and vinegar in medium bowl to blend. Add corn, tomatoes, feta, and marjoram; toss to coat.
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3.
Arrange lettuce leaves on platter. Spoon tomato and corn salad onto leaves and serve.
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