*I only season the tomatoes because I think tomatoes should always be seasoned. I also don't want anything else to get too juicy or the dish will get too sloppy. I like that the cucumber is not salted. It makes for a solid first layer on top of the hummus and there's plenty of flavor in the hummus to carry the cucumber. The feta on top does the same for the corn.
*To cut the kernels off of the corn, I take a large mixing bowl and place a small bowl upside down in the bottom of it. This creates a stand for the end of the corn to stand on vertically. Then, holding the top of the corn, I can cut the kernels off easily and they fall right into the bowl instead of all over my counter.
*I used an English cucumber and still decided to seed it. For this dish, I really like just the crisp cucumber with no interference from seeds and extra juices.
*This is great dish for a crowd. Just double, triple or quadruple the quantities and serve on a larger tray. You can prep everything in advance (except the tomatoes which should be cut and seasoned just before layering.) Keep all components separate, then assemble layers just before serving. The Merchant Baker Copyright © 2015