Categories: Sides

Ingredients

• 3 oz. feta, crumbled
• 1/3 cup plain Greek yogurt
• 1 tbsp. olive oil, plus more for drizzling
• Kosher salt and black pepper
• 2 cups fresh corn kernels
• 1/2 cup diced seedless cucumber
• 1/2 cup thinly sliced radishes
• 1/2 cup sliced celery
• 1/4 cup sliced pickled banana peppers or pepperoncini, chopped
• 2 tbsp. red wine vinegar
• 1 tsp dried oregano
• 1/2 cup fresh parsley, chopped
• 1/2 cup fresh dill, chopped

Directions

1. Combine the feta, yogurt, olive oil, a pinch of salt and black pepper in a mini food processor or blender. Puree until thick and smooth, scraping the sides of the bowl occasionally. Refrigerate while you make the salad.

2. Combine the corn, cucumber, radishes, celery, and pickled peppers in a medium bowl. Add the vinegar, oregano and a pinch each of salt and pepper and let stand, about 10 minutes. Add the parsley and dill, toss and season with salt and pepper.

3. Spread the yogurt sauce on a large plate or platter and top with the corn salad. Drizzle lightly with olive oil.

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