Califonia Bountiful
Side Dish

Tomato corn salad with feta and wheat berries

The earthiness of vine-ripened tomatoes and the sweet burst of corn kernels provide the foundation for all kinds of summer salads. Santa Cruz chef Kendra Baker's version takes it up a notch.

Chef Kendra Baker
The Picnic Basket, Santa Cruz

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1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
1/4 cup balsamic vinegar
1 tbsp. honey
1 tsp. Dijon mustard
1/2 tsp. salt

1 basket cherry tomatoes, cut in half
2 ears yellow corn, kernels cut off the cob
2 cups cooked wheat berries
1/3 cup crumbled feta cheese
1/2 bunch parsley, coarsely chopped
1/2 bunch basil, coarsely chopped


For vinaigrette: Place all ingredients in a jar with a lid and shake until emulsified. Set aside.

For salad: Place tomatoes, corn, wheat berries and cheese in a bowl and toss with half of the vinaigrette. Continue to add more vinaigrette until ingredients are flavorful. Fold in herbs and serve.

Serves 8

Photo: © 2018 Richard Green

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