Corn And Zucchini Salad With Feta Food
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
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
Provided by Food Network
Time 12h5m
Yield 8 servings
Number Of Ingredients 9
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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- 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.
GRILLED CORN & ZUCCHINI SALAD WITH FETA - AMANDA'S …
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- Lightly coat corn and cut zucchini with half of the mixture. Leave the rest of the mixture in the bowl.
- Grill veggies, charring some (but not all) for flavor. Alternatively, cook on high in a skillet until tender.
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Step 2. Cut kernels from cobs and place in a large bowl. Add zucchini, zucchini blossoms, if desired, basil, parsley, oil, vinegar, and red …
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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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