Corn & Feta Spinach Salad with Marinated Onion & Tomatoes
Labor Day

Corn & Feta Spinach Salad

with Marinated Onion & Tomatoes

20 MIN
$13.99 Serves 2-4
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

This vibrant salad is packed with sweet, tangy, and fresh flavors thanks to charred summer corn, crumbled feta, mint leaves, and a duo of tomatoes and red onion marinated in a date syrup vinaigrette.
CLICK FOR RECIPE CARD

Get Cooking

Dietary Information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    250 Cals (est.)
View Full Nutrition
Nutrition Label
Download

Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

fresh
ingredients
Corn & Feta Spinach Salad with Marinated Onion & Tomatoes
Title
  • 2 ears Of Corn
  • 3 oz Baby Spinach
  • 1½ oz Feta Cheese
  • 1 bunch Mint
  • 4 oz Grape Tomatoes
  • 2 tsps Date Syrup
  • 1 Tbsp Red Wine Vinegar
  • 1 Red Onion
  • 1 oz Pickled Peppadew Peppers
time-saving
tips & techniques
How To: Cut Corn Kernels off the Cob
How To: Dress a Salad
step-by-step
instructions
1 Marinate the onion & tomatoes

Wash and dry the fresh produce. Halve, peel, and thinly slice the onion. Halve the tomatoes. In a large bowl, combine the date syrup, vinegar, and 1 tablespoon of olive oil. Season with salt and pepper. Whisk to combine. Add the sliced onion and halved tomatoes. Season with salt and pepper. Stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes.

2 Prepare the remaining ingredients

Remove any husks and silks from the corn; cut the kernels off the cobs. Pick the mint leaves off the stems. Roughly chop the peppers.

3 Cook the corn

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the corn kernels in an even layer; season with salt and pepper. Cook, without stirring, 3 to 4 minutes, or until lightly browned (be careful, as the corn may pop). Turn off the heat.

4 Finish & serve your dish

To the bowl of marinated onion and tomatoes, add the spinach, chopped peppers, cooked corn, half the cheese (crumbling before adding), and a drizzle of olive oil. Season with salt and pepper. Toss to combine. Serve the salad topped with the mint leaves (tearing just before adding) and remaining cheese (crumbling before adding). Enjoy!  

Tips from Home Chefs

Corn & Feta Spinach Salad

1 Marinate the onion & tomatoes

Wash and dry the fresh produce. Halve, peel, and thinly slice the onion. Halve the tomatoes. In a large bowl, combine the date syrup, vinegar, and 1 tablespoon of olive oil. Season with salt and pepper. Whisk to combine. Add the sliced onion and halved tomatoes. Season with salt and pepper. Stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes.

2 Prepare the remaining ingredients

Remove any husks and silks from the corn; cut the kernels off the cobs. Pick the mint leaves off the stems. Roughly chop the peppers.

3 Cook the corn

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the corn kernels in an even layer; season with salt and pepper. Cook, without stirring, 3 to 4 minutes, or until lightly browned (be careful, as the corn may pop). Turn off the heat.

4 Finish & serve your dish

To the bowl of marinated onion and tomatoes, add the spinach, chopped peppers, cooked corn, half the cheese (crumbling before adding), and a drizzle of olive oil. Season with salt and pepper. Toss to combine. Serve the salad topped with the mint leaves (tearing just before adding) and remaining cheese (crumbling before adding). Enjoy!  

Browse Steps
1 of 4