smashed feta tostadas with green goddess corn salad

Name: smashed feta tostadas with green goddess corn salad
Ingredients: 1 cup plain Greek yogurt (I like 2% Fage); 2 cups loosely-packed tender herbs (such as basil, dill, cilantro, parsley, and/or chives); 2 tablespoons diced red onion (save the remainder for the salad); 2 tablespoons extra-virgin olive oil; juice of 1/2 lemon; 2 tablespoons white wine vinegar, white balsamic vinegar, or champagne vinegar; 1 clove garlic, peeled; 1 teaspoon kosher salt; several grinds black pepper; hot sauce, to taste; 4 ears corn (in their husk); 3 Persian cucumbers, chopped (about 1 1/2 cups); 1/2 pint cherry tomatoes, halved (about 1 cup); 1/4 red onion, diced (about 1/2 cup); 1 teaspoon kosher salt; several grinds black pepper; 8 ounces feta cheese; zest and juice of 1 lemon; 1/4 cup chopped tender herbs (use whatever you used in the dressing); 2 tablespoons extra-virgin olive oil; 8 corn tortillas; olive oil spray; kosher salt

hands holding a smashed feta tostada over a black plate

Last summer, I devoured my green goddess corn salad with tortilla chips. This summer, I decided to eat it atop a tostada, which essentially acts as one giant tortilla chip. I also omitted the feta from the salad itself and instead made a smashed feta to spread atop the tostadas. It was everything I hoped it would be and more. …