Ingredients
Vegetables
- 2-3 ears corn, husks and silk removed
- 2-3 zucchini, ends trimmed and cut into quartered wedges
Seasoning & Dressing
- 2 Tbsp neutral oil (avocado oil recommended)
- ¾ tsp Kosher salt
- ¼ tsp freshly ground black pepper
- ¼ – ½ cup basil vinaigrette (or other light vinaigrette)
- Flaky sea salt, for serving
Add-ins
- ⅓ cup feta cheese, crumbled
- ⅓ cup walnuts, toasted and roughly chopped
- ¼ cup scallions, thinly sliced
Instructions
- Season the zucchini: Place the quartered zucchini wedges in a large mixing bowl. Drizzle with 2 tablespoons of avocado oil, sprinkle ¾ teaspoon of Kosher salt, and ¼ teaspoon of freshly ground black pepper. Toss well to ensure every piece is thoroughly coated with the seasoning.
- Grill the corn and zucchini: Preheat your grill to medium-high heat. Once hot, lightly coat the grill grates with nonstick spray. Place the shucked corn and seasoned zucchini wedges directly onto the grill. Cook for about 3 to 4 minutes per side, turning to get an even char on all sides. The entire grilling process should take approximately 12 to 14 minutes, resulting in tender zucchini with a creamy texture and nicely charred corn.
- Cut the veggies: Remove the grilled corn and zucchini from the grill and let them cool for about 5 minutes. Using a sharp knife, carefully cut the kernels off each ear of corn. Slice the grilled zucchini into ½-inch pieces. Transfer both to a large mixing bowl.
- Assemble the salad: Add ⅓ cup of crumbled feta cheese, ⅓ cup of chopped toasted walnuts, and ¼ cup of thinly sliced scallions to the bowl with the zucchini and corn. Drizzle with ¼ cup of basil vinaigrette or your preferred light dressing. Toss everything gently but thoroughly to coat all ingredients. Taste and adjust seasoning if necessary. Serve immediately or at room temperature, garnished with a generous pinch of flaky sea salt and additional toppings if desired.
Notes
- For best flavor, use fresh, firm zucchini and sweet summer corn.
- To toast walnuts, place them in a dry skillet over medium heat for 3-5 minutes until fragrant, stirring frequently to prevent burning.
- Optional toppings such as extra feta, walnuts, or scallions add texture and flavor.
- This salad is best served shortly after assembly but can be refrigerated for up to 1 day; bring to room temperature before serving.
- You can substitute avocado oil with other neutral oils such as grapeseed or light olive oil.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American
- Diet: Vegetarian
