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Cafe Trio is here showing us how to make baked feta salad with cherry tomatoes, arugula, charred corn, pickled onions and an herbed vinaigrette.
Vinaigrette: Tablespoon of mixed herbs (rosemary, oregano, basil), and a little bit of white balsamic vinagrette. (You can use champagne vinegar, or regular balsamic, it just will be a little sweeter.) One part vinegar to two parts oil. Mix it up and add a little salt.
Spoon it on top of a block of fetta in an oven-safe bowl.
Bake the feta/vinaigrette combination in the oven at 350 degrees for about 20 minutes.
Separately, take some arugula and charred corn that has been shucked off the husk and grilled and add on top of your lettuce.
Also add some cherry tomatoes and pickled onions.
Finally add your vinagrette on top, mix it up, then dish the entire thing over your baked feta cheese.
