Grilled Zucchini and Corn Salad with Feta and Mint
As the vibrant days of summer begin to gently wane, Labor Day arrives, offering a final opportunity to gather loved ones around the grill for a relaxed meal. This grilled zucchini and corn salad captures the very essence of late-season bounty. With smoky sweet corn, tender zucchini, bright cherry tomatoes, and a zesty lemon-mint dressing, it’s a refreshing and substantial dish perfect for a backyard barbecue or a picnic under the last warm sun.
Ingredients
- 2 mediumZucchini, sliced lengthwise into 1/4-inch planks
- 3 earsFresh Corn, husks and silks removed
- 1 pintCherry Tomatoes, halved
- ¼ smallRed Onion, thinly sliced or finely diced
- 4 ouncesFeta Cheese, crumbled
- ¼ cupFresh Mint, chopped
- 4 tablespoonsExtra Virgin Olive Oil, 3 tbsp for dressing, 1 tbsp for grilling
- 1 largeLemon, juiced (about 3 tablespoons)
- 2 clovesGarlic, minced
- 1 teaspoonDijon Mustard
- ½ teaspoonKosher Salt
- ¼ teaspoonBlack Pepper
Milk: Feta Cheese
Read from the ingredient names, for the nine major allergens U.S. labels must declare. Check the brands you use, and anything you swap in.
Equipment
Voluntary statements this food qualifies to carry under FDA rules, based on its composition per labeled serving.
No claims can be offered while nutrients are missing: an understated total could qualify a claim the food has not earned.
Method
- 1
Prepare the vegetables: Lightly brush zucchini planks and corn cobs with 1 tablespoon of olive oil. Season the zucchini planks with a pinch of salt and pepper.
- 2
Make the vinaigrette: In a small bowl, whisk together the remaining 3 tablespoons of olive oil, lemon juice, minced garlic, Dijon mustard, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until well combined. Set aside.
- 3
Grill the vegetables: Preheat your grill or grill pan to medium-high heat. Grill the zucchini planks for 3-4 minutes per side, until tender with visible grill marks. Grill the corn cobs, turning occasionally, for 8-10 minutes, until slightly charred and cooked through. Remove vegetables from the grill and let cool slightly.
- 4
Assemble the salad: Once cool enough to handle, carefully cut the kernels from the corn cobs. Dice the grilled zucchini planks into bite-sized pieces. In a large mixing bowl, combine the grilled corn kernels, diced zucchini, halved cherry tomatoes, and thinly sliced red onion.
- 5
Finish and serve: Pour the vinaigrette over the vegetables. Add the crumbled feta cheese and chopped fresh mint. Toss gently to combine all ingredients. Serve warm or at room temperature.
- 6
Adjust seasoning: Taste and adjust salt and pepper if needed before serving.
Chef's notes
- Make Ahead: The vinaigrette can be made up to 3 days in advance and stored in the refrigerator. The grilled vegetables can be prepared a day ahead; store them separately and toss with the dressing and fresh herbs just before serving.
- Storage: Leftovers keep well in an airtight container in the refrigerator for up to 3 days. The flavors tend to meld even more over time, making it excellent for packed lunches.
- Variations: For added protein, toss in grilled chicken, shrimp, or chickpeas. A sprinkle of toasted pine nuts or sunflower seeds can add extra crunch and nutty flavor.
- Serving Suggestion: This salad is wonderfully versatile. Serve it warm from the grill or at room temperature. It pairs beautifully with grilled chicken, fish, or even a simple burger.
Personalized nutrition
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