1/4 thinly sliced red onion. Place in ice water for 10 minutes then drain and pat dry.
1cup (75g)loosely packed chopped fresh basil, (reserve any small leaves for garnish)
A few ounces of crumbled feta cheese
Freshly ground black pepper
2tablespoonsred wine vinegar
1-2small shallots, peeled and minced (1-2 tablespoons)
1teaspoonsea or kosher salt
6tablespoons (90ml)extra-virgin olive oil
Salted pepitas or sun flower seeds for topping (optional)
Shuck the corn and remove it from the cob.
Remove any stems and slice the cherry tomatoes in half.
Peel the avocado, remove the pit, and dice the flesh. Cut the cucumber into similar sized cubes.
Put the corn kernels, tomatoes, avocado, cucumber, and basil into a serving bowl and season with freshly ground black pepper.
In a small bowl, whisk together the vinegar, mustard, shallots, salt, and olive oil. Pour the vinaigrette dressing over the salad and gently mix together. Taste, and add more salt and pepper if necessary.