Cucumber Tomato and Corn Salad with Feta Pistachios and Basil Yogurt Dressing
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This Cucumber Tomato and Corn Salad with Feta Pistachios & Basil Yogurt Dressing is not your mom’s gloopy Good Housekeeping side salad. This is the cucumber salad that ends up getting invited to every cookout for the rest of the summer.
We’re talking juicy cherry tomatoes, crunchy cucumbers, sweet corn (off the cob, obviously), salty crumbled feta, and pistachios for that little cha-ching of luxury. Toss it all in a creamy basil yogurt dressing that tastes like summer in a Greek villa, and you’ve got yourself a vibe.
This salad is peak “effortlessly impressive.” It’s giving fresh. It’s giving texture. It’s giving “I definitely didn’t just throw this together in 15 minutes while listening to a podcast about emotional boundaries.” Bonus: it’s gluten-free, naturally vegetarian, and cool enough to bring to the friend group that’s very into gut health right now. Make it once and you’ll start looking for excuses to bring a salad to literally everything.
Add grilled chicken, chickpeas, or eat it straight out of the mixing bowl while standing at the counter—we won’t judge. Actually, we respect it. Because when a salad slaps this hard, it deserves your full attention.
Ingredients
2 lbs. persian cucumbers (about 16), cut into a small dice
1 cup halved cherry tomatoes
2/3 cup cooked corn kernels (cut from one large cob)
1 medium avocado, diced
2-3 oz feta, crumbled
1/3 cup chopped roasted pistachios
Kosher salt
black pepper
- Basil Yogurt Dressing
16 oz. Greek yogurt
6 scallion tops, rinsed well and cut into 2-3 inch pieces (or 3 whole scallions, if you like a little more “bite”)
2 oz. basil, clean and dry (about two large handfuls), plus more for garnish
2 tbsp extra virgin olive oil
2 lemons, juiced
1/2 tsp sugar
1-2 tbsp cool water
1/2 tsp Kosher salt, plus extra for seasoning to taste
black pepper
Directions
- Cucumber Tomato and Corn Salad with Feta Pistachios and Basil Yogurt Dressing
- Prepare dressing using the directions below.
- Combine the diced cucumbers, halved cherry tomatoes, corn, and half the feta cheese in a large bowl. Add appx. 1/2 cup of dressing and toss. Season to taste. Top salad with the diced avocado, the remaining feta, and pistachios and drizzle more dressing on top. Tear a little more basil over the top of the salad for a lovely garnish.
- Basil Yogurt Dressing
- Prepare dressing by blending together the yogurt, scallion tops, basil, olive oil, lemon juice, sugar, and 1/2 tsp Kosher salt. Add cool water, 1 tbsp at a time, blending after every addition, to thin to drizzling consistency. Season to taste with more salt and pepper.
Sarah Faris: The salad Whisperer
Sarah is a classically trained chef and Mom whose passion is spreading the gospel of salad. A native New Yorker, she now calls Miami, FL home.
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