Skip to main content
Epicurious
Bon Appétit

Tomato and Corn Salad with Marjoram

4.0

(17)

Image may contain Food Plant and Taco
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

  1. 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.

  2. Step 3

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

TagsSaladCornVegetableTomatoFetaCheeseDairyMarjoramHerbs & SpicesLettuceLeafy GreensStarterDinnerLunchNut FreeGluten FreeVegetarian30 Minutes or LessEasyBon Appétit
Read More
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Tiny Tomato Galettes
With a crisp crust, garlicky mayo, and a juicy slice of tomato.
The Most-Saved Recipes in the Epicurious App This Week
Like banana pudding cake and beer can chicken.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
This Cookout Menu Dials Up the Classics
The secret to juicy grilled chicken, a sheet-cake swap for banana pudding, and more reasons to light up the grill and have people over all summer long.
The Most-Saved Recipes in the Epicurious App in June
Like swordfish steaks with tomatoes and Peruvian-style tofu.
All the Recipes From Bon Appétit’s Summer Issue
We’ve got grilled lemongrass chicken, a fresh tomato michelada, and stonefruit salami panzanella.