Recipe information
Yield
4 Servings
Ingredients
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
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Preparation
Step 1
Cook corn in large pot of boiling salted water until tender, about 5 minutes. Cool. Cut kernels from cobs.
Step 2
Whisk oil and vinegar in medium bowl to blend. Add corn, tomatoes, feta, and marjoram; toss to coat.
Step 3
Arrange lettuce leaves on platter. Spoon tomato and corn salad onto leaves and serve.