Corn Feta and Dill Salad

Corn Feta and Dill Salad

One of my favorite restaurants in Somerville is Sarma.  This Corn Feta and Dill salad is inspired by one of their dishes.  Sweet corn, chopped onion, plenty of dill and just a hint of feta and lemon make up this easy, versatile side dish. I lightened the salad up a bit by using just a touch of olive oil and reducing the amount of feta. I like to buy organic corn to avoid GMO’s and still reap the health benefits that corn has to offer like antioxidants and fiber. Pair this salad with a protein like roasted chicken or grilled shrimp to balance your blood sugar and help you to boost your metabolism and feel your best!

Corn Feta and Dill Salad

makes about 3 cups or 6 servings
  • 3 cups of organic fresh corn off the cob
  • ½ white onion, chopped
  • about 2 tablespoons or more of chopped fresh dill (I like a lot)
  • squeeze of fresh lemon juice
  • 1 ½ tablespoons extra virgin olive oil
  • ¼ heaping teaspoon salt
  • fresh ground black pepper
  • 3 oz feta, crumbled
  • finely chopped red bell pepper, for garnish (optional)
  1. In a medium size bowl, toss corn, onion and dill.
  2. In a small bowl, whisk together lemon juice, olive oil, salt and pepper. Pour over corn mixture.  Toss gently to combine.
  3. Gently add in feta cheese.
  4. Top with a little chopped bell pepper if desired.  Enjoy!

This side dish is made of carbs and fat and should be served with a protein for a balanced meal.

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