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Monday, May 12, 2014

Corn and Rosa Tomato Salad

I adore this salad. I've made it countless times and it hits the spot every time; crunchy, tangy, spicy, fresh...all my favourite things on one plate. It also pairs perfectly with chicken and pork or a roasted sweet potato if your the veggie type.

Corn and Rosa Tomato salad

Ingredients: (serves 4)
4 mielies (cobs of corn)
1 medium red onion (finely diced)
200g rosa tomatoes (halved)
200g feta
handful of coriander (chopped)

1 tbsp balsamic glaze
1 tbsp wholegrain mustard
1 tbsp white wine vinegar
6 tbsp olive oil
1 pinch salt
1 clove garlic (chopped)
2 medium heat red chillis (deseeded and finely chopped)

Cut the corn kernels off the corn cobs (mielies) and boil them in a little salted water until tender (about 4 min), drain and leave to cool. (If I am making it in a hurry, I simply run cold water over the corn in a sieve until it's cooled down.)
Once cooled, place it into a large serving bowl and add the remaining ingredients, remembering to crumb in the feta rather than just throwing massive wheels of it in ;)
Whisk the dressing ingredients together in a bowl and, once emulsified, pour over the salad.
Toss together until all the ingredients are well muddled and coated in the dressing.
Bob's your uncle!


  1. This sounds and looks delicious, thanks for sharing, will have to try it soon!

    1. You absolutely must! and let me know how it turns out please ;)