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Corn, Avocado and Tomato Salad


  • 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!

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