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Grilled Corn, Nectarine, and Feta Salad with Herb Focaccia Recipe

Grilled Corn, Nectarine, and Feta Salad with Herb Focaccia recipe


This is a yummy salad with grilled corn, sweet nectarines, creamy feta cheese, and fresh herbs. It comes with crispy herb focaccia bread. You mix everything in a bowl and eat it with the bread.


2 avocados
5 ears of corn
1 focaccia bread
1 small package of fresh mint
3 cloves of garlic
1 x 150 g block of feta cheese
1 small bunch of cilantro
3 nectarines
1 large red onion
2 tablespoons of balsamic vinegar
1/4 teaspoon of black pepper
3 tablespoons of extra virgin olive oil
1 tablespoon of agave syrup
1/2 teaspoon of dried thyme
1/2 teaspoon of salt


Preheat your grill to medium-high heat.
Wash and dry all the fresh produce.
Remove husks and silks from the corn. Grill the corn on the preheated grill, turning occasionally, until charred and cooked through, about 10 minutes. Let it cool slightly, then slice the kernels off the cobs and put them in a large bowl.
Cut the nectarines into quarters, remove the pits, and then cut into medium dice. Add to the bowl with the corn.
Halve and pit the avocados, scoop out the flesh with a spoon, and cut into medium dice. Add to the bowl.
Peel and thinly slice the red onion. Add to the bowl.
Remove the mint leaves from the stems, and tear them into smaller pieces. Add to the bowl.
Chop the cilantro leaves finely and add them to the bowl.
Crumble the feta cheese into the bowl.
In a small bowl, whisk together the balsamic vinegar, olive oil, agave syrup, salt, and black pepper to create the dressing. Pour over the salad ingredients and gently toss to combine.
Cut the focaccia bread into 1-inch wide strips. Peel and mince the garlic and mix with 1 tablespoon of olive oil and dried thyme. Brush the garlic oil mixture over the focaccia strips.
Place the focaccia strips on the grill and toast until crispy, about 2-3 minutes per side.
To serve, divide the salad among plates and accompany with the herb focaccia strips.

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