Grilled Corn & Zucchini Salad
With sweet grilled corn and tender-crisp zucchini tossed in a light lemon vinaigrette, this Grilled Corn & Zucchini Salad celebrates the bounty of fresh summer produce. Served room temperature or cold, this salad is the perfect side dish for any BBQ.
Servings: 4
Ingredients
- 1 large zucchini (or 2 small)
- 1 ear corn
- 1 tbsp extra virgin olive oil (divided)
- salt and pepper to taste
- ¼ red onion
- ½ cup cherry tomatoes
- 2 oz baby spinach and arugula mix (substitute all baby arugula, if desired)
- 2 oz feta cheese (crumbled)
Tangy Lemon Vinaigrette Dressing
- 1 small clove garlic – use just ½ if it is large (grated)
- ½ tsp Dijon mustard
- ½ large lemon (juiced)
- 1 tbsp extra virgin olive oil
- salt and pepper to taste
Instructions
- Preheat indoor grill pan or outdoor grill to high heat.
- Slice zucchini in thick rounds and place in large bowl, drizzle most of 1 tbsp oil (reserving a bit for the corn), sprinkle with salt and pepper and toss to coat. If using outdoor grill, you may want to slice the zucchini lengthwise into about ½ inch thick planks, as they will be easier to grill. Brush corn with remaining oil and season with salt and pepper.
- Grill corn and zucchini about 3 minutes per side until the zucchini has developed grill marks and is just tender, but not mushy. The corn should have grill marks and be just starting to soften.
- Remove corn and zucchini from grill and set aside to cool.
- Thinly slice red onion, and chop cherry tomatoes in half.
- Add all dressing ingredients in a small bowl and whisk or combine in a glass jar and shake.
- When grilled veggies have cooled to the touch, chop zucchini into bite sized pieces (I like to cut the rounds in half or fourths). Remove corn from the cob.
- Add onion, tomatoes, corn, zucchini, feta, arugula and spinach, and dressing to the same large bowl used for the zucchini and toss to combine.
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