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    TOMATO AND CORN SALAD WITH MARJORAM


    Source of Recipe


    Bon Appétit

    List of 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

    Recipe



    Cook corn in large pot of boiling salted water until tender, about 5 minutes. Cool. Cut kernels from cobs.
    Whisk oil and vinegar in medium bowl to blend. Add corn, tomatoes, feta, and marjoram; toss to coat.

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

 

 

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