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
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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.
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Dietary Information

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

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!  

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