Tomato and Corn Salad with Marjoram |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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 |
Directions:
1. Cook corn in large pot of boiling salted water until tender, about 5 minutes. Cool. Cut kernels from cobs.
2. Whisk oil and vinegar in medium bowl to blend. Add corn, tomatoes, feta, and marjoram; toss to coat.
3. Arrange lettuce leaves on platter. Spoon tomato and corn salad onto leaves and serve.
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