Cherry Tomato Nectarine Salad with Feta and Corn
Summer is all about breezy dinners that come together in a snap and highlight the best produce available. Here is a new favorite salad that has all that and more. We ate this with leftover grilled flank steak- so good. The chili oil really makes it special so don’t skimp on it.
The nectarines are from Kashiwase Farms who have hands down some of the most phenomenal stonefruit in all of the Bay Area. These nectarines were fantastic and had a sour edge that I really enjoy. If yours are very sweet, use extra lemon juice (or other acid/vinegar) and an extra hit of salt.
Cherry Tomato Nectarine Salad with Feta and Corn
Alexa | July 6, 2022
active prep time: 10 minutes
Servings: 2-3
Ingredients:
1 ear of Corn, husks and silks removed
2 Nectarines, ripe
½ cup Cherry Tomatoes
¼ cup Feta Cheese
½ Lemon
1 sprig Mint
1 Tbsp Extra Virgin Olive Oil
1/2 tsp Chili Oil or Chili Crisp
Sea Salt
Black Pepper, freshly cracked
Instructions:
Grill or sear the corn on all sides until good color develops and kernels are charred in some places. Remove from heat and let cool slightly. Once cool, lay the corn down flat on a cutting board and remove the kernels with a knife, turning the cob as you go.
I used an ear of leftover grilled corn and used it straight from the fridge. So good and easy.
Slice the nectarines into thin-ish wedges and cut the cherry tomatoes in half. Season the tomatoes generously with salt and toss to combine.
Sprinkle the corn kernels on the bottom of a serving platter and evenly top with slices of nectarine and tomato halves. Lightly crumble the feta over the top.
Squeeze the juice of half of a lemon over the salad and drizzle with olive oil. Dollop the chili oil over the salad.
Season lightly with freshly ground black pepper and a quite large pinch of salt, you want to make sure everything is nicely salted.
Lightly tear the mint leaves and scatter them over the top of the salad.