Corn and Tomato Salad

One of my favorite summer dishes is corn and tomato salad.

Don't bother making this in winter. Frozen corn and bland tomatoes will not make a great dish.

But now, with fresh organic corn and heirloom tomatoes, this is summer in a bowl.

Corn and Tomato Salad
2 ears corn
2 tbsp olive oil
2 tsp red wine vinegar
1 large tomato
1/4 cup crumbled feta
1 tbsp chopped fresh oregano

Husk the corn and cook it in boiling salted water 5 minutes until tender. Drain and cool.

Whisk together olive oil and vinegar. Add diced tomato, feta and oregano. Cut kernels from corn cobs and add to the bowl. Stir gently to combine. Season to taste.

Serves 2-3