Ingredients
For the Salad:
- 2-3 tablespoons olive oil, for the corn and bread cubes
- 3 ears of corn, husked
- 4 slices ciabatta (or other rustic sourdough bread), cubed (about 200-225 g)
- 300 g cherry or grape tomatoes, halved
- 2 mini cucumbers, seeded and diced (about 250 g)
- 1 red bell pepper or large pointed red pepper, diced (about 150 g)
- 1 small red onion, thinly sliced
- 1 small bunch of fresh basil leaves, torn (2 generous handfuls)
- 75 g feta cheese, crumbled (optional add-in)
For the Vinaigrette:
- 6 tablespoons extra-virgin olive oil
- 3 tablespoons red wine vinegar
- 1 clove garlic, minced
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper, to taste
Instructions
- Grill the Corn: Preheat the grill or grill pan to medium-high. Brush the corn with olive oil and grill for 10-15 minutes, turning occasionally, until charred. Let cool, then cut the kernels off the cobs.
- Toast the Bread: Preheat the oven to 375°F / 190°C (170°C fan-assisted). Toss ciabatta cubes with a little olive oil, salt, and pepper. Spread on a baking sheet and toast for about 10 minutes, until golden and crispy. Note: Keep a close eye on them towards the end to prevent burning. Let cool.
- Assemble the Salad: In a large bowl, combine the grilled corn, toasted bread, cherry tomatoes, cucumber, red pepper, onion, and basil.
- Make the Vinaigrette: Whisk together olive oil, red wine vinegar, garlic, Dijon mustard, salt, and pepper in a small bowl.
- Dress and Serve: Pour the vinaigrette over the salad and toss to coat. Let sit for 15-20 minutes to absorb flavours. Top with crumbled feta, if using, and serve at room temperature. Enjoy!
Nutrition
Notes
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