Cucumber, Tomato & Corn Salad Recipe

Prepare cucumber

Wash the cucumber. If skin is thick, peel alternating strips; otherwise leave skin on. Slice cucumber lengthwise and scoop seeds if overly watery, then cut into 1/2-inch half-moons. Place in a large bowl.

Prepare tomatoes

Core and dice tomatoes into roughly 1/2-inch pieces. If tomatoes are very juicy, gently scoop out some seeds to avoid diluting the dressing. Add to the bowl with cucumber.

Prepare corn

If using fresh corn, cook on the cob (boil 3-5 minutes or grill until slightly charred), then cut kernels off the cob. If using frozen, thaw and pat dry. Add 1 cup of corn kernels to the bowl.

Prepare onion

Peel and thinly slice the red onion into half-moons. If you prefer milder onion flavor, soak the slices in cold water for 5 minutes and drain well. Add to the salad bowl.

Add herbs and cheese

Roughly chop the cilantro leaves (stems discarded) and add to the bowl. If using, crumble feta and add to the salad now or reserve to garnish after tossing.

Make dressing

Mince the garlic clove finely or grate it. In a small jar or bowl, combine 3 tablespoons extra-virgin olive oil, 2 tablespoons fresh lime juice, 1 teaspoon honey, 1 teaspoon Dijon mustard and the minced garlic. Add 3/4 teaspoon kosher salt and 1/4 teaspoon black pepper, then whisk or shake vigorously until emulsified. Taste and adjust seasoning — add remaining salt/pepper as needed (total salt listed in ingredients covers up to 3 tsp if desired; start with less).

Dress the salad

Pour the dressing over the prepared vegetables. Gently toss with a large spoon or salad tongs until everything is evenly coated. If you reserved feta, sprinkle it on top now and give one gentle toss or leave as a garnish.

Rest and serve

Let the salad sit at room temperature for 10 minutes to allow flavors to meld (or chill for 20–30 minutes for a colder salad). Taste and adjust with additional salt, pepper or lime juice as needed. Serve chilled or at room temperature.