Description
This Grilled Zucchini & Corn Salad with Basil Vinaigrette is a vibrant and smoky summer side dish that combines perfectly grilled zucchini and corn with a fresh, herbaceous basil dressing. Light and colorful, it’s an ideal accompaniment for barbecues, picnics, or casual weeknight meals, offering a refreshing and healthy vegetarian option.
Ingredients
Vegetables
- 2 medium zucchini, sliced lengthwise
- 3 ears fresh corn, husks removed
Seasoning
- 2 tbsp olive oil
- Salt and black pepper, to taste
Basil Vinaigrette
- ¼ cup fresh basil leaves
- 2 tbsp extra virgin olive oil
- 1 tbsp lemon juice
- 1 tbsp red wine vinegar
- 1 small garlic clove
- 1 tsp honey
- ¼ tsp salt
- ⅛ tsp black pepper
Optional Garnish
- ¼ cup crumbled feta cheese
- 2 tbsp toasted pine nuts
Instructions
- Preheat the grill. Heat your grill to a medium-high temperature to ensure perfect charring and smoky flavor for the vegetables.
- Prepare the vegetables. Brush the zucchini slices and corn ears with olive oil, then season them generously with salt and black pepper to enhance their natural flavors.
- Grill the vegetables. Place the zucchini on the grill and cook for 3–4 minutes per side until tender and charred. Grill the corn, turning occasionally, for 10–12 minutes until the kernels are slightly browned and cooked through.
- Make the basil vinaigrette. In a blender or food processor, combine fresh basil leaves, extra virgin olive oil, lemon juice, red wine vinegar, garlic clove, honey, salt, and black pepper. Blend until the mixture is smooth and emulsified.
- Assemble the salad. Slice the grilled zucchini into bite-sized pieces and cut the kernels off the grilled corn. Toss the vegetables together with the basil vinaigrette until evenly coated.
- Add optional toppings and serve. Sprinkle crumbled feta cheese and toasted pine nuts over the salad if desired. Serve the salad warm or at room temperature for the best flavor experience.
Notes
- Fresh basil is essential for the vibrant herbal flavor in the vinaigrette; avoid dried basil substitutes.
- For added freshness and color, consider including cherry tomatoes or diced avocado.
- Leftover salad can be stored in an airtight container in the refrigerator for up to 2 days without losing quality.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American
