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Dilled, Crunchy Sweet-Corn Salad with Buttermilk Dressing
Ingredients
- For the salad:
- 1
- clove shallot, halved lengthwise and thinly sliced
- 3
- ears of fresh, uncooked corn, the kernels scraped from the cobs with a sharp knife (about 2 3/4 cup)
- 4
- Persian cucumbers, quartered lengthwise and sliced crosswise into 1/2 inch dice
- 1
- long red sweet pepper, seeded, ribs removed and diced
- 1
- small handfull fresh dill (about 4 smallish sprigs), minced
- 1/4
- cup minced fresh parsley
- crumbled Feta cheese, rinsed, as a garnish
- For the dressing:
- 1/4
- cup buttermilk
- 2/3
- cups plain European style thin yogurt, stirred
- 1
- tablespoon white-wine vinegar
- 3
- tablespoons minced Vidalia or other sweet onion
- 1
- small clove garlic, minced and mashed with a pinch of salt
- 1/4
- cup extra-virgin olive oil
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