Salad: Cook corn cobs according to preferred method. Cool corn then strip or cut the kernels from the cobs. Combine all ingredients, except Feta, in serving bowl. Toss gently to combine. Drizzle with the dressing, using only as much as necessary to lightly coat the vegetables. Not all of the dressing may be necessary. Refrigerate salad for 20-30 minutes before serving. At time of serving, add any additional dressing needed or desired and sprinkle salad with Feta and additional chopped fresh herbs, if desired.
Yield: Apx. 4-6 servings