Summer Corn Salad

INGREDIENTS

• 4 ears fresh corn, shucked and silked
• 1 (1 pint) container cherry or grape tomatoes, quartered
• 1/2 cup chopped fresh basil leaves
• 1/3 cup diced red onion
• 1/4 cup chopped fresh parsley
• 4 oz. crumbled feta cheese
• 2 Tbsp. red-wine vinegar
• 1/4 cup extra-virgin olive oil
• Salt to taste
• Black pepper to taste

DIRECTIONS

1. In a large stockpot, bring water to a boil over high heat. Cook corn in boiling water until just tender, 5 to 7 minutes. Cool slightly. Cut kernels from cob and place in a medium bowl. Discard cobs.
2. Add tomatoes, basil, onion, parsley, feta cheese, vinegar, and oil. Toss to combine. Season to taste with salt and pepper.