Corn And Zucchini Salad With Feta Food

CORN AND ZUCCHINI SALAD WITH FETA

Corn and Zucchini Salad with Feta image

Provided by Mona Talbott

Categories Salad Side Low Carb Low Fat Vegetarian High Fiber Dinner Lunch Corn Zucchini Summer Healthy Raw Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield 8 servings

Number Of Ingredients 11

Ingredients

4 ears of corn, husked
Kosher salt
4 small zucchini (about 1 1/2 pounds), thinly sliced lengthwise on a mandoline
8-10 zucchini blossoms, torn into large pieces (optional)
1/4 cup coarsely chopped fresh basil
1/4 cup coarsely chopped fresh flat-leaf parsley
1/3 cup olive oil
1/4 cup white wine vinegar
1/2 teaspoon crushed red pepper flakes
Freshly ground black pepper
4 ounces feta, crumbled (about 1 cup)

Steps:

Cook corn in a large pot of boiling salted water until bright yellow and tender, about 3 minutes; transfer to a plate and let cool.
Cut kernels from cobs and place in a large bowl. Add zucchini, zucchini blossoms (if using), basil, parsley, oil, vinegar, and red pepper flakes and toss to combine; season with salt and pepper. Serve topped with feta.
Do ahead: Corn can be cooked 1 day ahead. Cut kernels from cobs; cover and chill. Bring to room temperature before using.

CORN, TOMATO AND ZUCCHINI SALAD

Corn, Tomato and Zucchini Salad image

Provided by Food Network

Time 12h5m

Yield 8 servings

Number Of Ingredients 9

Ingredients

6 ears of corn, cooked
8 small vine ripened tomatoes, seeded and cut into 1 inch chunks
1 small red onion, cut into 1/4-inch cubes
1/2 cup olive oil
1 tablespoon mustard
2 1/2 tablespoons white wine vinegar
4 medium zucchini, seeded, cut into 3/4 inch thick half moons and parboiled for 1 minute
Washed lettuce leaves
1/2 cup pitted Kalamata olives, cut into slivers

Steps:

Slice the kernels off the corn cobs and transfer to a large mixing bowl. Combine with the tomatoes and red onion. Make a dressing of the olive oil mustard and vinegar and season to taste with salt and pepper. Add the dressing to the vegetables and toss; marinate overnight. Right before serving, combine the zucchini with the rest of the ingredients; transfer them to a platter lined with lettuce and garnish with pitted olives.

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Cook corn in a large pot of boiling salted water until bright yellow and tender, about 3 minutes; transfer to a plate and let cool.
Cut kernels from cobs and place in a large bowl. Add zucchini, zucchini blossoms, if desired, basil, parsley, oil, vinegar, and red pepper flakes and toss to combine; season with salt and pepper. Serve topped with feta.
DO AHEAD: Corn can be cooked 1 day ahead. Cut kernels from cobs; cover and chill. Bring to room temperature before using.

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Zucchini And Corn Salad Recipes CORN AND ZUCCHINI SALAD WITH FETA . Provided by Mona Talbott. Categories Salad Side Low Carb Low Fat Vegetarian High Fiber Dinner Lunch Corn Zucchini Summer Healthy Raw Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher. Yield 8 servings. Number Of Ingredients 11. …
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