Tomato, Cucumber and Corn Salad

Ingredients

  • 1 to 1 ¼ pounds ripe tomatoes, cut in small dice
  • ½ European cucumber, 2 Persian cucumbers or 1 regular cucumber, peeled if waxy, seeded if the seeds are large, and cut in small dice
  • 2 ears corn, steamed for 4 minutes and kernels removed from the cob
  • 1 to 2 serranos or jalapeño pepper, minced (seeded for a milder salad), or 1/2 teaspoon Aleppo pepper
  •  Salt to taste
  • ¼ cup chopped cilantro
  • 2 tablespoons rice vinegar
  • 1 tablespoon fresh lime juice or lemon juice
  • 2 tablespoons extra virgin olive oil
  •  Optional: 1 ounce feta, crumbled (about 1/4 cup)

Method

Mix together all of the ingredients. Let sit in or out of the refrigerator for 15 minutes before serving, then toss again.

http://cooking.nytimes.com/recipes/12695-tomato-cucumber-and-corn-salad