charred corn salad with tomatoes and chickpeas
A bright and summery bowl perfect for the morning after drinking a lot of wine.
Ingredients
- 2 ears yellow corn, husked
- 4-6 cups romaine lettuce, chopped
- 1 can chickpeas, drained
- 1 1/2 cups cherry tomatoes, halved if large
- 1 avocado, chopped
- 1 cup feta cheese, cubed
- fresh basil and cracked black pepper, to serve
dijon vinaigrette
- 1/2 cup extra virgin olive oil
- 1/4 cup apple cider vinegar
- 2 tbsp peach preserves (or honey)
- 1 tbsp dijon mustard
- 2 tsp fresh oregano, chopped
- 2 cloves garlic, minced
Instructions
- Strip the husks and hairs off the corn as well as you can. Heat a grill, grill pan, or dry skillet over medium-high. Add the corn and cook about 10-12 minutes, turning every 2-3, until all sides are charred. Let cool, then take a sharp knife and carefully slice off the kernels.
- To make the vinaigrette, shake or stir in a jar or bowl the olive oil, cider vinegar, peach preserves/honey, dijon mustard, oregano, garlic, and a pinch of salt and pepper. Taste and adjust seasonings as needed.
- In a very large bowl, add the romaine, corn, chickpeas, tomatoes, avocado, and feta cheese. If serving immediately, toss with a couple spoonfuls of the vinaigrette until combined. If you plan to have leftovers, don't add the dressing just yet.
- Divide the salad into bowls and serve with extra vinaigrette, fresh basil, and freshly cracked black pepper, as desired. A crusty bread doesn't hurt either!
Notes
*To make vegan: Use a vegan feta equivalent, or omit the cheese. Still very tasty!