Description
Fresh summer salad featuring sweet corn and smoky grilled zucchini tossed in a bright vinaigrette with herbs, feta cheese, and pine nuts.
Ingredients
Scale
- 4 medium zucchini (about 2 pounds), sliced lengthwise into 1/4-inch strips
- 4 ears fresh corn, husked
- 1/4 cup olive oil, divided
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon black pepper, divided
- 1/4 cup red wine vinegar
- 2 tablespoons fresh lemon juice
- 1 tablespoon Dijon mustard
- 2 cloves garlic, minced
- 1/2 cup fresh basil leaves, chopped
- 1/4 cup fresh parsley, chopped
- 1/3 cup crumbled feta cheese
- 1/4 cup toasted pine nuts
- 1 small red onion, thinly sliced
Instructions
- 1. Preheat grill to medium-high heat (400-450°F). Clean and oil grates.
- 2. Pat zucchini dry, brush with 2 tbsp olive oil, season with 1/2 tsp salt and 1/4 tsp pepper.
- 3. Brush corn with remaining olive oil and season with remaining salt and pepper.
- 4. Grill corn, turning every 3-4 minutes until lightly charred, 12-15 minutes total. Remove and cool.
- 5. Grill zucchini 3-4 minutes per side until marked and tender. Remove and cool.
- 6. Cut corn kernels off cobs. Cut zucchini into 1-inch pieces.
- 7. Whisk together vinegar, lemon juice, mustard, and garlic in large bowl.
- 8. Add corn, zucchini, and red onion to dressing.
- 9. Toss gently, add herbs and mix again.
- 10. Top with feta and pine nuts just before serving.
Notes
Store covered in refrigerator up to 3 days. Add feta and pine nuts just before serving. Best served at room temperature.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 185
- Sugar: 8g
- Sodium: 385mg
- Fat: 12g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 6g