Corn, Avocado and Tomato Salad

Ingredients:

4-5 ears of corn, cooked on the grill or boiled
2 ripe avocados, cut into cubes
2 cups cherry tomatoes, halved, or 2 large heirloom tomatoes, cubed
½ red onion, diced
1 garlic button, minced
1 cup feta cheese
1 handful chopped fresh herbs (cilantro, parsley, or basil, your choice)
2 T. red wine vinegar
3 T. olive oil
Juice of one lime
Salt & pepper, to taste

Cooking Instructions:

In a large mixing bowl, carefully cut the corn kernels off the cob.
Add the avocados, tomatoes, onion, garlic, feta, herbs and gently toss together.
In a separate small mixing bowl, combine the vinegar, lime and olive oil. Whisk together to form a simple vinaigrette.
Pour the vinaigrette over the vegetable mixture and toss until everything is coated and fully incorporated. Season with salt and pepper to taste.

Recipe Notes

This delicious salad is always a favorite around our home this time of year. Using farm fresh ingredients really brings out some amazing flavors. Enjoy with grilled chicken or as a main course over baby greens and you’ve got a truly wonderful farm to fork dinner! (Makes 4 servings.)

Suggested Wine Pairing

Serve with Bogle Sauvignon Blanc!