This summery corn, feta, and basil salad is full of fresh summertime veggies!

This summer corn, feta, basil salad is full of fresh summertime veggies!

This salad really utilizes summer vegetables, is of course light and macro-friendly, and comes together so quickly. You can easily add some grilled protein to make it a whole meal!

This salad really utilizes summer vegetables, and it comes together very quickly!

Cooking the Corn in this Summer Salad

I suggest in the recipe that you use grilled corn for this corn, feta, basil salad, but you can really cook your corn however you like. You can even keep it raw!

If you want to grill your corn, it’s so easy! Simply peel the husks back and place the corn directly on your grill. Turn it every five minutes or so, until the kernels start to get brown and caramelized. Then, let the corn cool slightly and cut the kernels off the cob.

If you’re in even more of a hurry or you don’t want to fire up the grill, then sometimes I like to microwave my corn on the cob in the husks. I cook it for 4 to 8 minutes, then if I still want the char, I’ll place it on my stovetop burner for just a minute with the husks pulled off.

The hardest part about this summer salad is chopping all the fresh veggies!

How to Make Corn, Feta, and Basil Salad

The hardest part about this salad is just chopping a few fresh veggies. And the chopping list is short! Here’s what you’ll need to prep:

  • Chopped cucumber
  • Halved cherry tomatoes
  • Thinly sliced red onion
  • Diced avocado
  • Chopped basil

That’s it! Once you have everything chopped, throw these veggies together in a large bowl, along with the corn and feta. 

You can easily add a protein to this salad to make it a dinner.

In a separate small bowl whisk together the following vinaigrette ingredients:

Pour this vinaigrette over the salad and toss everything together! You can garnish with a few of the extra basil leaves.

I like to serve a bowl of arugula on the side so people can choose to turn it into a green salad or not!

This is a macro-friendly, easy summer salad!

Serving Suggestions

If you want to make this salad into a full meal, here are a few protein options that would be great with it:

This salad takes advantage of great summer produce.

More Summer Salad Recipes

Here are a few more salads that take advantage of summer produce:

If you make this summer corn, feta, basil salad, then be sure to tag me on Instagram @lillieeatsandtells! Enjoy the summer!

Corn, Feta, and Basil Salad

This corn, feta, basil salad is full of fresh summertime veggies!
5 from 2 votes
Course Salad
Prep Time 5 minutes
Servings 5 servings
Calories 157 kcal


  • 3 cups grilled corn* cut off the cob (434 g)
  • 2 cups cucumber, chopped (225 g)
  • cups cherry tomatoes, halved (230 g)
  • 1 cup red onion, sliced thin (75 g)
  • 1 avocado, diced (113 g)
  • ½ cup reduced fat feta cheese (56 g)
  • ¼ cup basil, chopped (15 g)
  • 3 tbsp high quality white balsamic vinegar (45 g)
  • 1 lemon, juiced (30 g)
  • 1 clove garlic, minced or frozen cube
  • ½ tsp kosher salt
  • ¼ tsp cracked pepper


  • In a large bowl, combine corn, cucumbers, cherry tomatoes, red onion, avocado, feta, and basil.
  • Whisk together the vinegar, lemon juice, garlic, salt and pepper and pour it over the top of the salad. Toss well and add more salt and pepper to taste. Garnish with extra leaves of basil.
  • Toss well and add more salt and pepper to taste. Garnish with extra leaves of basil.


*You can also cook your corn however you like! Or even use raw corn.  Sometimes I like to microwave mine in the husks for 4-8 minutes, and then place them on my stove top burner for just a minute (husked) to char the outside a bit.
MFP: Search “Lillie Eats and Tells Corn, Feta, and Basil Salad”


Serving: 247gCalories: 157kcalCarbohydrates: 24.7gProtein: 5.4gFat: 5gFiber: 4.3g
Keywords basil, corn, feta, salad, summer

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About the Author

Hello. My name is Lillie. I’m not a registered dietitian, or a macro coach, or a public figure or culinary genius. I’m a mommy of four who FOUND macro-counting and fell in love with this balanced approach to food...

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Recipe Rating


  1. 5 stars
    This was excellent. Very flavorful and fresh summer veggies. I live in Wisconsin and summer corn here is super sweet. I’ve given this recipe out to numerous people that all raved about it. I grilled my corn prior to using it in the salad – gave it a hint of smoky flavor. I added the avocado when I served it since I knew I’d have leftovers and I didn’t want it to brown or get mushy. Yum