Potato, Corn and Tomato Salad

Serves 6

Juicy tomatoes, fresh corn cut off the cob and creamy red potatoes blend together with savory feta cheese in this updated potato salad served on crisp butter lettuce leaves. Lightly seasoned with fresh basil, olive oil and sherry vinegar, this salad is so simple to prepare and beautiful to serve.

  • 1/2 cup extra-virgin olive oil
  • 3 tablespoons sherry vinegar
  • Salt and pepper, to taste
  • 6 ears corn, husked
  • 1 pound (1 1/2- to 2-inch) red potatoes
  • 4 large heirloom tomatoes, chopped
  • 1/2 cup chopped green onions
  • 1/4 cup roughly chopped basil
  • 1 head butter lettuce
  • 1/2 cup crumbled feta cheese, (optional)
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Whisk together oil, vinegar, salt and pepper in a small bowl to make a dressing and set aside. Bring a large pot of salted water to a boil. Add corn and cook until tender, about 4 minutes. Using tongs, transfer corn to a plate to cool. Add potatoes to the pot and cook until just tender, about 12 minutes. Drain, discarding the water, and set potatoes aside to let cool. Quarter potatoes and transfer to a large bowl. Cut the corn kernels from the cobs and add to the potatoes. Add tomatoes, green onions, basil, and salt and pepper. Pour reserved dressing over the potato mixture and gently toss to coat. Arrange lettuce leaves on a platter. Spoon the salad onto leaves, sprinkle with feta cheese and serve.

Nutritional Info: 
Per Serving:370 calories (200 from fat), 23g total fat, 4.5g saturated fat, 10mg cholesterol, 360mg sodium, 37g carbohydrate (5g dietary fiber, 7g sugar), 8g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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