This is a riff on a farmer’s salad from a local catering company here in Denver. Every time leftovers showed up after a customer meeting at our office, people rush to the cafe and scrape the bottom of the bowl with enthusiasm usually reserved for pizza.
The first time I saw this I was pretty skeptical. Roasted corn is fine, but with huge grapes? Didn’t seem like my thing.
Sometimes I love being shown wrong.
I stand by that first impression, this is a different kind of salad. It’s so bright and summery that you feel like you should be out picnicking in the sunshine. In fact that’s exactly what you should do with this.
And even better, it’s so easy. We made this after a long, long day in the kitchen prepping five days of wedding food and we just were not up for cooking anything else. It was either something super easy or frozen pizza, and I’m so glad we went this route.
(We saved the frozen pizza for the next night. Aaaaall about balance around here.)
If you have a grill going, definitely roast your corn the good old way. If you’re in a heat wave and want to cry just thinking about turning on the oven, just steam your corn in the microwave. Nobody’s here to judge you making a salad.
- 1 ear corn, husk on
- ½ lb grapes, sliced in half
- ½ cup sliced almonds
- 3 oz. feta
- 8 oz. mixed greens
- 2 T. olive oil
- 2 T. rice vinegar
- 1 T. water
- 1 T. dijon mustard
- 1 T. lemon juice
- 1 t. sugar
- 1 clove garlic, minced
- If you're making your own dressing, shake together all the vinaigrette ingredients ahead of time to let them blend together.
- Preheat oven to 350°.
- Roast the corn at 350° for 30 minutes. Remove husk, turn on broiler, and broil for a few minutes on each side until slightly charred.
- Remove corn from oven and cut kernels off the cob.
- Toss corn, grapes, almonds, and feta with the mixed greens. Drizzle with dressing just before serving.