Grilled Corn & Zucchini Salad with Tomato Vinaigrette
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Salad, Side Dish, Entree, Vegetables
Cuisine: Summer, Vegetarian
Yield: 4 servings
Ingredients
  • For Vinaigrette:
  • 8 oz very ripe beefsteak tomato (about 1 large), cut into chunks
  • 1 small clove garlic, peeled and roughly chopped
  • 1 Tbsp (lightly packed) fresh oregano leaves, roughly chopped
  • 25ml (5 tsp) extra virgin olive oil
  • 30 ml (2 Tbsp) sherry vinegar
  • ¼ tsp kosher salt
  • 3-4 grinds black pepper
  • For Salad:
  • 1 ½ oz red onion (¼ small onion), very thinly sliced
  • 1 sweet bell pepper
  • 2 large ears (about 8" long) fresh corn, husked
  • Neutral oil such as avocado or grape seed
  • 1½ lbs zucchini (3-4 medium), sliced into ¼-inch thick planks
  • Kosher salt
  • Freshly ground black pepper
  • 2 oz (about ⅓ cup) sheep’s milk feta, crumbled
  • ½ avocado, peeled and diced
  • 1 Tbsp chopped basil or Italian parsley
  • Optional ¼ tsp cayenne or Aleppo pepper flakes for heat
  • Optional cooked white beans, chicken, salmon, or steak
Procedure
  1. Make vinaigrette: Add all ingredients to blender, and puree until smooth. Taste and season with additional salt, pepper or vinegar if desired. Set aside.
  2. Soak onion: Add onion slices to a small bowl and cover with very cold water. Let soak.
  3. Cook vegetables: Set a grill pan or cast iron pan over medium-high heat (or heat an outdoor grill) to preheat for 5 minutes.
  4. While grill or pan is preheating, char pepper directly over open flame or under broiler, turning several times, until skin is blackened. Transfer to a bowl, cover, and set aside (the pepper will steam in the bowl, softening the flesh and making it easier to remove the skin).
  5. Add corn to hot grill or pan and cook for about 10 minutes, rotating occasionally, until just tender and evenly charred on all sides. Set aside to cool. Brush zucchini planks very lightly on both sides with oil, season with a sprinkle of salt and pepper, and lay in pan or on grill. Cook for about 3 minutes on each side, until charred and slightly softened, but not mushy. It should still have some bite to it.
  6. Assemble salad: Cut zucchini into medium dice and transfer to a large bowl. Slice corn kernels from cobs and add to bowl with zucchini. Carefully peel pepper, discard skin, stem, and seeds, and cut pepper into strips; add to bowl. Drain soaked onion and add to bowl with all remaining ingredients, drizzle with bout a third of the dressing, and toss to combine. Taste and add more dressing if desired; leftover vinaigrette will keep refrigerated in an airtight container for up to one week.
Recipe by Good Health Gourmet at https://goodhealthgourmet.com/grilled-corn-zucchini-salad-tomato-vinaigrette/