Description
This vibrant Grilled Zucchini & Corn Salad with Basil Vinaigrette combines smoky, charred summer vegetables with creamy feta, crunchy toasted walnuts, and fresh scallions. Tossed in a bright basil vinaigrette, it’s a perfect light and flavorful side dish or vegetarian main, ready in just 30 minutes.
Ingredients
Vegetables
- 2-3 ears corn, husks and silk removed
- 2-3 zucchini, ends trimmed, cut into quartered wedges
Seasoning & Oil
- 2 Tbsp neutral oil (such as avocado oil)
- ¾ tsp Kosher salt
- ¼ tsp freshly ground black pepper
Salad Mix-Ins
- ⅓ cup feta, crumbled
- ⅓ cup walnuts, toasted and roughly chopped
- ¼ cup scallions, thinly sliced
- ¼ – ½ cup basil vinaigrette (or other light vinaigrette)
Finishing
- Flaky sea salt, for serving
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.
- Grill the corn and zucchini: Preheat your grill to medium-high heat. When hot, spray the grill grates with nonstick grill spray. Place the husked corn ears and seasoned zucchini wedges directly on the grill. Grill them for about 3-4 minutes on each side, rotating to char all sides of the corn and cook the zucchini until tender and creamy in texture, approximately 12 to 14 minutes total.
- Cut the veggies: Remove the corn and zucchini from the grill and let cool for about 5 minutes. Using a sharp knife, carefully cut the kernels off each ear of corn. Slice the grilled zucchini into half-inch pieces. Transfer both to a large mixing bowl.
- Assemble the salad: To the bowl with corn and zucchini, add ⅓ cup of crumbled feta cheese, ⅓ cup of toasted and chopped walnuts, and ¼ cup of thinly sliced scallions. Drizzle with ¼ cup (or more to taste) of basil vinaigrette. Toss everything gently but thoroughly to coat the ingredients evenly. Adjust seasoning to taste. Serve immediately or at room temperature, finished with a generous pinch of flaky sea salt. Optionally, garnish with extra feta, walnuts, or scallions before serving.
Notes
- You can substitute avocado oil with any neutral oil like canola or vegetable oil for seasoning.
- If you don’t have a grill, a grill pan on the stovetop works well to achieve similar smoky flavor.
- To toast walnuts, spread them on a baking sheet and bake at 350°F (175°C) for 5-7 minutes until fragrant.
- The salad can be made a few hours ahead; keep the dressing separate until ready to serve to preserve freshness.
- Swap basil vinaigrette for lemon vinaigrette or balsamic dressing for a different flavor profile.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American
