Corn Salad with Tomatoes, Feta, and Mint

• 3 cups corn kernels, cooked or raw
• 2 medium tomatoes, diced
• 1 cup crumbled feta
• 3 tbsp olive oil
• 1/2 cup fresh mint leaves, torn or chiffonaded
• Splash of red wine vinegar
• Salt and freshly ground black pepper

Combine corn, tomatoes, and feta in a serving dish. Drizzle with oil and toss. Add vinegar and mint, then toss again. Add salt and pepper to taste.