Tomato and Corn Salad with Marjoram Recipe

Tomato and Corn Salad with Marjoram Recipe

  • 4 ears fresh corn, husked
  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon red wine vinegar
  • 3 medium tomatoes, chopped
  • 1/2 cup crumbled feta cheese
  • 2 tablespoons chopped fresh marjoram
  • 4 large butter lettuce leaves
  1. Cook corn in large pot of boiling salted water until tender, about 5 minutes. Cool. Cut kernels from cobs.
  2. Whisk oil and vinegar in medium bowl to blend. Add corn, tomatoes, feta, and marjoram; toss to coat.
  3. Arrange lettuce leaves on platter. Spoon tomato and corn salad onto leaves and serve.