Dilled Crunchy Sweet Corn Salad With Buttermilk Dressing

Ingredients

• For the salad:
• 1 clove shallot, halved lengthwise and thinly sliced
• 3 ears of fresh, uncooked corn, the kernels scraped from the cobs with a sharp knife (about 2 3/4 cup)
• 4 Persian cucumbers, quartered lengthwise and sliced crosswise into 1/2 inch dice
• 1 long red sweet pepper, seeded, ribs removed and diced
• 1 small handfull fresh dill (about 4 smallish sprigs), minced
• 1/4 cup minced fresh parsley
• 1 handful crumbled Feta cheese, rinsed, as a garnish
• For the dressing:
• 1/4 cup buttermilk
• 2/3 cup plain European style thin yogurt, stirred
• 1 tablespoon white-wine vinegar
• 3 tablespoons minced Vidalia or other sweet onion
• 1 small clove garlic, minced and mashed with a pinch of salt
• 1/4 cup extra-virgin olive oil
• salt and freshly ground pepper to taste.

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