If it’s “breaking news”-worthy… you know it’s good!
I crave this salad like CRAZY. Seriously – I wake up on Saturday mornings thinking about it, and count down the minutes until suppertime.
I know I say everything on the blog is delicious… but this truly is one of my favourite salads EVER.
What makes it so good? Well, a few things – starting with how it’s a CHOPPED salad. I love chopped salads because you can get a piece of every single ingredient on your fork, all in one bite. YUM.
Also, the saltiness! Bacon and feta make this salad irresistible for salt lovers like me. Don’t worry – it’s not too much! It’s just right. It’s offset by the dressing too, which is another thing I just ADORE about this salad. Why have I been using lemon juice in my salad dressings for so long? Lime juice is way better.
And lastly, the texture is on of my favorite parts of this salad – the crunch of the bacon and the moistness of the tomato and the chew of the feta… I just love it.
This salad whips up in NO TIME. Throw the bacon in the frying pan, and then cut up everything else. It only takes as long as the bacon takes to cook!
A couple notes – corn cut from the cobb (grilled or boiled) is best in this recipe, but I often use frozen corn that I defrost in hot water for a minute first. I’ve also fried the corn in the bacon fat until golden too 🙂
You’ll see I list avocado as an ingredient, but there isn’t any in the photos – that’s because we only use avocado in this salad half the time. It’s perfectly good without it, so it’s not essential.