Raw Corn and Cucumber Salad Naan Appetizers
These corn and cucumber salad naan appetizers top bite-size naan with Greek yogurt, a fresh lemon dill corn and cucumber salad, crumbled feta, and Kalamata olives for an easy elegant summer appetizer.
Ingredients
The Raw Corn and Cucumber Salad
- 1 ear fresh corn blanched and kernels cut from the cob
- 4 mini cucumbers diced
- 1/4 cup red onion finely diced
- 2 to 3 tbsp fresh dill chopped
- Juice of 1 lemon
- 1 tbsp red wine vinegar
- 2 tbsp olive oil
- 1 clove garlic freshly grated
- Salt and freshly cracked black pepper to taste
For Assembly
- Bite-size naan rounds
- Plain Greek yogurt
- Crumbled feta cheese
- Kalamata olives
Instructions
- Blanch the ear of corn in boiling water for 2 to 3 minutes then immediately transfer to an ice bath to stop the cooking. Once chilled, cut the kernels from the cob.
- In a large bowl, combine the corn kernels, diced cucumbers, red onion, fresh dill, lemon juice, red wine vinegar, olive oil, grated garlic, salt, and pepper. Toss until well combined.
- Cover and refrigerate for 20 to 30 minutes to let the flavors meld. If you need to serve immediately, make sure all the vegetables are well chilled beforehand.
- When ready to serve, spread a thin layer of Greek yogurt over each naan round.
- Spoon a generous amount of the corn and cucumber salad over the yogurt.
- Top with crumbled feta and one Kalamata olive per bite. Serve immediately.