This light, refreshing Vegan Blueberry & Corn Salad with an oil-free Feta Dressing is the perfect summer salad!
I love fruit and vegetables in salad! After this week’s trip to the farmers market, I took a look at the bounty on my kitchen counter. The creamy-yellow corn, the denim blueberries, pink shallots, aromatic basil – I knew I had to put these together to celebrate the summer!
And what a celebration it is! I wanted to make this unusual salad a dinner salad, and not just a side. Light, but filling. So I decided to add Pearl Couscous (but you can totally use quinoa to make it GF!). As I was thinking about the couscous, I started thinking about dressings. And feta. Then I decided to combine both into a feta dressing!
I also wanted this salad to be oil-free, so I had to get to work!
The feta dressing:
My vision for the feta dressing came after thinking that I wanted a tangy and different oil-free dressing. I also wanted little feta chunks throughout the salad, too.
In my pre-vegan days, I loved feta. Any cheese that was salty and tangy was my cheese of choice! Over the years, I tried some tofu-based vegan feta recipes and they always fell short. Lucky for me, there is a great brand of vegan feta (Violife!) now on the market. I love it, but when the idea struck to make a feta dressing I couldn’t get it out of my head. Sometimes you have to trust your gut and your taste buds.
So I set off to work on making a feta dressing that was salty, cheesy, tangy with little feta crumbles in it. And guess what?! I used tofu anyway!
I let my taste buds take over the kitchen as I added the much needed acid – white balsamic vinegar – for tang and also a hint of sweetness. Then, if I was going to make it oil-free what would help emulsify it? Tahini! And the rest fell into place. Or into a bowl!
I love (and primarily use) the Trader Joe’s High Protein Super Firm Tofu. It really is super firm and not watery, and I don’t see the need to press it, ever really.
I weighed four ounces of tofu on my kitchen scale, then crumbled it into the dressing!
How to make Vegan Blueberry & Corn Salad with Feta Dressing
Make the dressing. In a medium size bowl, whisk the vinegar, nutritional yeast, tahini, miso and spices with 1/4 cup water. Crumble in the tofu. Add salt and pepper. Taste! Cover and place in the fridge as you continue with the rest of the salad.
Cook the couscous to package directions. My package suggested the use of oil or “butter,” but I just seasoned the cooking water with salt. Drain and set aside to cool. I like to spread it out in a shallow bowl to cool faster.
Corn on the Cob. Steam it on the stove or in an Instant Pot, it takes about 6-8 minutes. When it cools, stand it on end in the center of a large shallow bowl and slice down, top to bottom, along the sides with a chef’s knife to release the kernels. If you only have frozen, use it!
The shallots, spinach and basil. Thinly slice the shallots, chop the spinach and chiffonade the basil. Do this by stacking the leaves onto each other on your cutting board, roll into a long cylinder and slice with a sharp knife. Voila! Thin little ribbons of basil! Add to a large bowl.
Put it all together. Add the rest of the ingredients to the bowl and toss with the dressing. Add salt and pepper. Taste. Then refrigerate for a couple hours.
I hope you love this salad as much as I do! Patrick went absolutely crazy for it, and he couldn’t believe it was oil-free! That’s always a win for me!
I also think you could do this with a larger pasta like rotini for more of a bite, but I liked the idea of the ingredients being roughly the same size. Those plumb blueberries, though!
You can have this as a side, or a whole meal. It pairs well with Vegan Strawberry Basil Galette for dessert!
I hope you make, and love, this Vegan Blueberry & Corn Salad with Feta Dressing as much as we do! Let me know in the comments and tag me on Instagram, too!
Vegan Blueberry & Corn Salad with Feta Dressing
- 4 ounces super firm tofu, crumbled
- 1/4 cup white balsamic vinegar
- 2 tablespoons nutritional yeast
- 1 tablespoon tahini
- 1 teaspoon white miso
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon oregano
- 1 cup corn 2 ears of fresh corn, shaved or frozen corn cooked to package directions.
- 1 cup pearl couscous (dry) cooked to package directions
- 1 1/2 cups fresh blueberries
- 1 large shallot, thinly sliced
- 1 cup fresh baby spinach, chopped
- 1/4 cup fresh basil, chiffonade
To make the dressing:
- In a medium size bowl, whisk the vinegar, nutritional yeast, tahini, miso and spices with 1/4 cup water. Crumble in the tofu. Add salt and pepper. Cover and place in the fridge.
Make the salad:
- When couscous and corn is cooled, add to a large bowl with blueberries, shallots, spinach, and basil. Add dressing and toss to coat. Serve chilled.