Summer is the perfect time to enjoy fresh, vibrant flavors, and this Grilled Zucchini Salad with Corn and Tomatoes brings those flavors right to your plate. Whether you’re grilling outdoors or cooking indoors, this salad captures the essence of summer with charred zucchini, sweet corn, and juicy tomatoes, all tossed in a refreshing lemon vinaigrette. The combination of tender grilled vegetables and zesty seasonings creates a delightful, light dish that’s perfect as a side or a main. Add a sprinkle of fresh basil and feta cheese for a burst of extra flavor, and you’ve got a dish that everyone will love.
Ingredients:
- 2 medium zucchinis, sliced into 1/2-inch rounds
- 2 ears of corn, husked and kernels removed (or 1 cup frozen corn, thawed)
- 1 pint cherry tomatoes, halved
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- Salt and pepper, to taste
- 1 tablespoon fresh lemon juice
- 2 tablespoons fresh basil, chopped
- 1/4 cup crumbled feta cheese (optional)
- 1 tablespoon honey (optional for sweetness)
Equipment:
- Grill or grill pan
- Large mixing bowl
- Tongs or grill spatula
- Small bowl for dressing
- Knife and cutting board
Instructions:
- Prep the Vegetables:
- Preheat your grill or grill pan to medium-high heat.
- Slice the zucchinis into 1/2-inch rounds. Remove the kernels from the corn on the cob.
- Halve the cherry tomatoes.
- Grill the Vegetables:
- Drizzle the zucchini rounds with olive oil, garlic powder, salt, and pepper.
- Place the zucchini and corn on the grill. Grill the zucchini for about 2-3 minutes per side until lightly charred and tender. Grill the corn for 5-7 minutes, turning occasionally, until lightly charred and tender.
- Assemble the Salad:
- In a large mixing bowl, combine the grilled zucchini, corn, and tomatoes.
- Drizzle with fresh lemon juice, and add honey if you like a touch of sweetness.
- Sprinkle with fresh chopped basil and crumbled feta cheese, if using.
- Serve:
- Toss everything together gently. Serve the salad warm, or let it cool for a few minutes before serving.
- This salad pairs wonderfully with grilled meats, seafood, or as a standalone light meal.
Tips:
- For extra crunch, you can add roasted sunflower seeds or chopped almonds.
- If you prefer a stronger flavor, swap feta for goat cheese or Parmesan.
- The salad can be refrigerated for up to a day, but it’s best served fresh.
This Grilled Zucchini Salad with Corn and Tomatoes is a bright, healthy dish that captures the essence of summer. It’s quick, easy to prepare, and full of fresh flavors. Enjoy as a side dish or a light meal with your favorite summer proteins.
Title: Grilled Zucchini Salad with Corn and Tomatoes: A Flavorful Summer Side Dish
Equipment
- Grill or grill pan
- Knife and cutting board
- Mixing bowl
- Tongs or spatula for grilling
- Small bowl for dressing (if using balsamic and honey)
Ingredients
- 2 medium zucchinis sliced into rounds
- 1 cup fresh corn kernels from 2 ears of corn
- 1 cup cherry tomatoes halved
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 tablespoon fresh basil chopped
- 1 tablespoon balsamic vinegar optional
- 1 teaspoon honey optional
Instructions
- Preheat your grill or grill pan to medium-high heat.
- Brush the zucchini slices with olive oil and season with salt and pepper.
- Grill the zucchini for about 2-3 minutes per side until tender and slightly charred.
- While the zucchini grills, cook the corn on the grill for about 5 minutes, turning occasionally, until slightly charred. Remove and set aside.
- Once the zucchini and corn are done, slice the zucchini into bite-sized pieces.
- In a large mixing bowl, combine the grilled zucchini, corn kernels, and halved cherry tomatoes.
- Drizzle with balsamic vinegar and honey, if using. Toss everything gently to combine.
- Sprinkle with fresh basil and adjust seasoning to taste.
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