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This super simple tomato avocado feta salad is the perfect side dish to all of your summer dinners. Juicy cherry tomatoes, creamy avocado, sweet grilled corn, and salty feta cheese make a combination of flavors that is elevated with a delicious vinaigrette made with fresh herbs.
It's the dog days of summer yet again, y'all! We have a ton of new salads on the blog this year; I just felt it was totally right to build each summery salad with all of this local produce we have here, and they've been perfect for a light dinner or a quick side dish just about every single day so far.
My tomato avocado feta salad is a new family favorite, even picky Grey loves it. And you know if he loves a recipe, I have to put it on the blog! I whipped it up as a last minute side the other night while we were having some grilled salmon, using the some of the cherry tomatoes from my garden!
It's so quick and easy to make and it's bursting with tons of fresh flavors, especially with a simple fresh herb vinaigrette.
What really makes this dish is plenty of fresh produce. There's so many different elements: creamy avocado, smoky grilled corn, sweet cherry tomatoes, and that salty feta cheese. Then there's the bright, tangy, and herbaceous dressing that adds another layer of flavor.
Ripe Avocado. We already know that avocado has those healthy fats, but remember that it also needs to be seasoned well! Don't be shy with the flaky salt; taste and season well.
Fresh Corn on the Cob. We're grilling this baby for a sweet and smoky flavor. You can put it on the grill or get those grill marks by using a cast iron grill pan, then shave the kernels off the cob with a sharp chef knife.
Cherry Tomatoes. Tis the time for tomatoes, they're fresh, sweet, and absolutely delish! Use cherry or grape tomatoes, they both have thinner skin than their larger counterparts
Feta Cheese. This Greek cheese is made of sheep's milk and aged in brine. It's tangy and salty and crumbly, definitely one of my favorite cheeses to use in salad.
Flaky Sea Salt. Bring out the Maldon's!
Freshly Ground Black Pepper.
Olive Oil. I really like a fruity extra virgin olive oil for my dressings, but if you don't want that strong, fruity olive taste, that lighter olive oil is what you need.
Lime Juice. This is a really simple vinaigrette, instead of using vinegar we're using tangy citrus. I love how it meshes with the herbs.
Herbs. Fresh basil, parsley, dill, thyme, oregano, this is a dressing that can take on any herb you have in the garden or waiting in your fridge. Chop them up finely so every piece of produce can get a taste.
How to Make a Cherry Tomato Avocado Feta Salad with Grilled Corn
Let's start with grilling the corn. It's very simple, don't overthink it.
Preheat your grill or grill pan to medium heat, and brush your corn with either butter or a little vegetable oil. Grill the corn, turning it halfway, for 12-15 minutes.
Let it cool enough to touch before carefully shaving the kernels off the cob.
Slice the cherry tomatoes in half, slice or dice the avocado, toss it in a large mixing bowl with the corn, and crumble in the feta. Whisk together the oil, lime juice, and chopped herbs in a separate bowl then drizzle it over the salad generously.
Give a toss and you have a delicious summer side dish.
There are a ton of different ways you can serve up this simple, yet delish tomato avocado salad.
Remember how I said I serve this as a light dinner some nights? We throw some slices of grilled chicken or shrimp in!
For a little twist, swap the feta for queso fresco and lemon for lime juice. Sprinkle on some sliced green onions and toss in chopped bell peppers or red onion for crunch! Or add in kalamata olives, they pair so well with the feta.
Use balsamic vinegar or red wine vinegar in lieu of the citrus for even more tanginess.
Prep all of the ingredients, except for the avocado, up to 6 hours ahead of serving. Slice the avocado right before serving, then give everything a toss with the dressing.
This salad doesn't save very well. Everything slumps down, becomes liquidy, it's not very appealing. Fortunately, you can halve the recipe with ease for only 3 servings, instead.
A hass avocado will be dark in color and the fruit will be firm with slight give when it's ripe. Another tell is that its stem will easily pop off when you push it off the fruit. If the flesh beneath the stem is bright green, you have a perfectly ripe avocado!
More Fresh Summer Tomato Recipes
- 5 Ingredient Cherry Tomato Caprese Salad
- Roasted Tomatillo Salsa Verde
- Creamy Cherry Tomato Pasta alla Vodka
- Roasted Tomato Soup with Grilled Cheese Croutons
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Tomato Avocado Feta Salad
- 2 fresh ears of corn
- 2 teaspoon vegetable oil or 1 tablespoon butter
Tomato Avocado Salad
- 1 pint cherry tomatoes halved
- 1 ripe avocado diced
- ⅓ cup crumbled feta cheese
- Flaky sea salt for garnishing
- ¼ cup extra virgin olive oil
- Juice of 2 limes
- A small handful of fresh basil chopped finely
- 2 sprigs worth of fresh thyme leaves minced
- 1 teaspoon of fresh oregano minced
- ½ teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- Grill the Corn
- Preheat your grill or grill pan to medium heat, and brush your corn with either butter or a little vegetable oil. Grill the corn, turning it halfway, for 12-15 minutes, until the corn gains a speckled look from the grill.
- Let the ears of corn cool enough to touch before carefully shaving the kernels off the cob into a large mixing bowl. Set aside.
- Make the Herb Vinaigrette
- Whisk together the olive oil, lime juice, sea salt, freshly ground pepper, and chopped herbs in a small bowl. Set aside.
- Create the Salad
- Add the cherry tomatoes and diced avocado with the corn in the large mixing bowl. Crumble in the feta, then drizzle the dressing over the salad. Toss well and sprinkle with flaky salt.
- Serve immediately.