Inspiration for this salad came from thoughts of Mexican Street Corn. Which would have been fabulous as a salad, but I took this salad in a different direction to the Mediterranean. I used Greek yogurt in the salad dressing, chickpeas, feta cheese with fresh mint and parsley, which all compliment the sweet summer corn and cauliflower.
The salad is wonderful for sharing and can be made ahead of time as it holds up well fully tossed with the salad dressing. It may even get better after sitting for 20-30 minutes as the ingredients marinate in the dressing bringing out the best of each.