Grilled Zucchini Corn Salad with Lemon Basil Vinaigrette
This Grilled Zucchini Corn Salad with Lemon Basil Vinaigrette is perfect for summer barbecues!
Servings: 4 servings
Ingredients
Salad
- 3 zucchini, ends removed and cut into 1/4 - 1/2 inch planks
- 4 ears of corn, husk and silk removed (see note)
- 2 ounces feta cheese, cubed
- Kosher salt and fresh ground black pepper to taste
Lemon Basil Vinaigrette
- 3 tablespoons fresh lemon juice
- 4 teaspoons olive oil
- 2 teaspoons dijon mustard
- 2 teaspoons honey
- 1/4 teaspoon granulated garlic
- 1 tablespoon finely chopped fresh basil
- Kosher salt and fresh ground black pepper to taste
- Torn basil leaves for garnish
Instructions
- Preheat grill to approximately 425° F. While the grill is heating, rub or brush the corn and zucchini planks with olive oil and season with salt and pepper.
- When the grill is ready place the corn onto it. Grill for approximately 10 minutes or until they are lightly browned/charred. Turn them occasionally to get even browning.
- During the last couple minutes of grilling the corn, add on the zucchini planks. Grill for approximately 1-2 minutes then flip over and grill the other side for another minute.
- Remove the vegetables from the grill and let them cool for a minute. Dice the zucchini and add it to a large bowl. Cut the corn kernels off of the cobs and add them to the same bowl along with the cubed feta.
- Whisk together the ingredients for the vinaigrette and pour it over the salad. Toss to combine and taste for seasoning. Garnish with extra basil if desired.
Nutrition
Calories: 191kcal | Carbohydrates: 26g | Protein: 7g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 13mg | Sodium: 215mg | Fiber: 3g | Sugar: 13g