Florida Sweet Corn and Tomato Salad with Feta and Florida Herb Vinaigrette

Ingredients

Preparation

Preheat a medium-sized sauté pan over medium-high heat. Add the olive oil and place the 2 whole corn cobs in the pan. Season evenly with the seasoning blend. Cook for about 5 minutes, rotating the corn several times to ensure even browning.

Remove the corn from the pan and let it cool. Once cool enough to handle, use a sharp knife to cut the kernels off each cob.

To assemble the salad, arrange the leaf lettuces on a chilled medium-sized platter or shallow bowl. Top with the corn kernels and finely diced tomato. Lightly season the entire salad with sea salt and freshly ground black pepper. Garnish with crumbled feta and sprigs of fresh dill.

Serve with Feta & Florida Herb Vinaigrette, either drizzled on top or served on the side.

Feta & Florida Herb Vinaigrette

In a small mixing bowl, combine the lemon juice, red wine vinegar, Dijon mustard, garlic and herbs. Whisk together while slowly drizzling in the olive oil to emulsify.

Once well blended, crumble the feta cheese into the vinaigrette and use a fork to mash it further for a creamy texture. Stir thoroughly and taste. Adjust seasoning with sea salt and freshly ground black pepper.

Transfer the Feta & Florida Herb Vinaigrette to a lidded glass jar or bowl and refrigerate until ready to use.