Another delicious, simple and nutritious salad for you! You can have this one as lunch or a side salad next to your dinner.

Servings: 2-3

Preparation Time: 10 minutes

Cook Time: 10 minutes

Total: 25 minutes

Ingredients:

1 lb. orange and red mini peppers cut into halves

2 ears of corn

1 cup small diced feta cheese

2 Persian cucumbers cut into ½ inches slices

½ cup fresh herb leaves such as mint, basil, and parsley whatever you have in hand

3 tablespoons extra-virgin olive oil

1 teaspoon white wine vinegar

1 teaspoon salt

½ teaspoon black pepper

Directions:

1-Heat the griddle to medium high

2-Cover the corn ears with one tablespoon olive oil.

3- Cover the peppers with one tablespoon olive oil.

4- Place corn ears and peppers on the griddle for 3-5 minutes each side until the griddle marks are appeared. Corn will take longer to cook.

5-Meanwhile prepare the dressing; in a medium bowl add 1 tablespoon olive oil, vinegar, 1 teaspoon salt and ½ teaspoon black pepper and whisk until combined.

6- Take the corn and the peppers off the griddle and let them rest for 3-5 minutes.

7- Lay an ear of corn flat on a cutting board, and cut down the side of the cob to remove the kernels. Continue cutting and rotating the corn until all the kernels are removed.

8-Place peppers, corn kernels, feta cheese, cucumber slices and herbs on a serving plate and drizzle with the dressing.

Enjoy your simple yet delicious salad.