Corn and Cherry Tomato Salad with Marjoram and Feta

I usually make this salad in the summer with fresh corn and sun-ripened tomatoes, but the knotted marjoram in our garden is about to flower and there are good cherry tomatoes at my local grocery store, organic corn in the freezer and feta in the fridge.

How could I resist making it to go with the Red Lentil Burgers we had for dinner the other night?

Marjoram adds a wonderful base note to the sweetness of the corn and the saltiness of the feta. It's worth growing this aromatic herb for this salad alone.

Corn and Cherry Tomato Salad with Marjoram and Feta

10 oz package frozen organic corn
2 tbsp olive oil
2 tsp red wine vinegar
8 cherry tomatoes, halved
1/4 cup diced feta
1 tbsp chopped fresh marjoram

Cook corn briefly according to package directions. Drain and set aside to cool.

Whisk together olive oil and red wine vinegar. Stir in cooled corn, tomatoes, feta and marjoram.

Serves 2-3