Greek Garden Veggie Salad with Grilled Corn

We had an impromptu cook out recently.   We had family coming in a bit spur of the moment (which is fine because we always love to see them).

I knew I wanted to grill but I didn’t want to do the boring fallback of burgers.   I found this great sounding (and pretty simple) recipe online:  Grilled Steak with Greek Corn Salad.

I swapped out the called for cube steak (which I found really weird to grill) with some flank steak and I increased the veggie amounts for the salad and added some peppers.  I have to brag and say that the tomatoes, cucumbers, peppers and oregano all came from the garden!



Greek Garden Veggie Salad with Grilled Corn

Based on Grilled Steak with Greek Corn Salad

Great with grilled steak or chicken (or burgers or sandwiches or as a meal in itself)


  • 3 T. extra-virgin olive oil (plus more for corn)
  • 2 T. red wine vinegar
  • 2 T. fresh oregano, chopped
  • 1 t. honey
  • Kosher salt and fresh ground pepper
  • 2 cucumbers, chopped
  • 1 pint cherry tomatoes, halved
  • 1 medium red onion, diced
  • 2 sweet peppers, chopped
  • 1 small jalapeno, seeded and chopped
  • 4 oz. feta, crumbled
  • 1 c. pitted olives, chopped
  • 3 ears of corn, shucked


  1. Preheat a grill to high.
  2. Brush corn with a bit of olive oil.   Grill the corn, turning occasionally, until charred in spots, about 8 minutes; remove to a cutting board and let cool.
  3. Whisk the olive oil, vinegar, oregano, honey, 3/4 teaspoon salt and lots of pepper (or to taste) in a small bowl and set aside.
  4. In a large serving bowl, add the cucumber, tomatoes, red onion, peppers, feta and olives.  Toss with the vinaigrette.
  5. Cut off the corn kernels and add to the salad.  Toss.  Taste and re-season if necessary.

Yield: 6-8

The original recipe called to reserve two tablespoons of the vinaigrette to sprinkle on the grilled steaks.  I did not do that but rubbed the flank steaks with some herbed salt and lots of pepper.

As we sat down to eat, my BiL asked if the meal was blog worthy.  I responded that I didn’t want to waste time taking photos because we all wanted to eat.  (They had been on the road for a long time.)   Afterwards, we all deemed the meal worthy and I wish I had taken some pics.  The photos here are the leftovers (which might have been better the day after anyway).

I think I will add more corn the next time I make this salad.  And, yes, I will definitely be making it again.

I’m linking up with Deb’s Souper Sunday at Kahakai Kitchen and Beth’s Weekend Cooking (which Deb is guest hosting this week).

Aside:  After our impromptu cookout, we spent a couple of weekends at the lake and it was glorious.  We spent lots of time with family, sitting on the deck and watching the waters.   So relaxing.  It was so much fun to pull the nephews on the “tube” and see their expressions as they went over giant boat wakes.   We hope we can make this an annual tradition.   We ate mighty fine at the lake as well, thanks to my sister!

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