Grilled Zucchini Corn Salad (Ultimate Summer Salad)

Zucchini corn salad on a white plate with serving spoons

Grilled Zucchini Corn Salad (Ultimate Summer Salad)

Highlighting in-season produce, this summer salad is made with fresh, grilled zucchini and corn, crumbled feta cheese, and a light, bright lemon-olive oil dressing. Simple and quick to make, it’s a great grilled vegetable side salad for BBQs and cookouts, or it eat it on it’s own as a main meal.

Course Appetizers, Main Dishes, Salads, Side Dishes

Cuisine American

Diet Diabetic, Gluten Free, Halal, Hindu, Kosher, Low Calorie, Low Lactose, Vegetarian

Keyword grilled corn salad, grilled salad, grilled vegetable salad, grilled zucchini salad, summer salad, zucchini corn salad, zucchini salad

Diet Gluten-Free, Vegetarian

Occasion 4th of July, Game Day

Time 15 minutes or less, 30 minutes or less, 45 minutes or less

Prep Time 5

Cook Time 10

Total Time 15

Servings cups

Calories 192

Author Sarah Bond

Ingredients

½ cup extra virgin olive oil 118 mL
2 cloves garlic minced
½ tsp each salt and pepper
¼ tsp red pepper flakes
2 ears corn
3 large zucchini cut in half lengthwise
4 tsp lemon juice 20 mL
4-8 oz feta cheese 113 to 226 g

Instructions

Oil: Combine oil, garlic, salt, pepper, and red pepper flakes. Lightly brush corn and cut zucchini with ¼ cup of the mixture (keep the remainder).
Grill: Grill veggies over medium/high heat, flipping occasionally to evenly cook, and charring some (but not all) for flavor. The zucchinis are done when they're a touch soft, about 10 minutes total. Corn may take a little longer, about 15 minutes, and is done when bright yellow with charred spots.
Cut: Cut corn from stalk (it's hot, so you may need to grasp it with a paper towel). Cut zucchini into ½ inch wide pieces.
Assemble: Whisk lemon juice into remaining oil mixture. Stir in grilled veggies and feta cheese (amount to your liking). Serve warm or cold.

Notes

Store leftovers in an airtight container in the fridge for 4 to 5 days. Great hot or cold!

Nutrition