Name: Charred Corn & Zucchini Summer Salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 3 TBSP Basil Infused Olive Oil; 2 TBSP Watermelon Rosé Balsamic; 1 TSP Dijon Mustard; Pinch of Sea Salt; Cracked Black Pepper to taste; 2 Cups Corn Kernels (fresh, grilled or charred); 2 Small Zucchini (sliced into rounds or half-moons); 1 Cup Cherry Tomatoes (halved); 1/4 Cup Red Onion (thinly sliced); 1/3 Cup Feta Cheese (crumbled); 1/4 Cup Pepitas (toasted); 1/4 Cup Fresh Basil (torn)

Charred Corn & Zucchini Summer Salad

Michelle Rudell

Servings

Prep Time

10 minutes

Cook Time

10 minutes

Calories

280

Cuisine

Mediterranean

Ingredients

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3 TBSP Basil Infused Olive Oil
2 TBSP Watermelon Rosé Balsamic
1 TSP Dijon Mustard
Pinch of Sea Salt
Cracked Black Pepper to taste

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2 Cups Corn Kernels (fresh, grilled or charred)
2 Small Zucchini (sliced into rounds or half-moons)
1 Cup Cherry Tomatoes (halved)
1/4 Cup Red Onion (thinly sliced)
1/3 Cup Feta Cheese (crumbled)
1/4 Cup Pepitas (toasted)
1/4 Cup Fresh Basil (torn)

Directions

Grill or char the corn: Use a hot grill or cast iron pan to lightly char fresh corn kernels. Set aside to cool.
Sauté the zucchini: In a pan with a drizzle of Basil Olive Oil, lightly sauté zucchini until golden but still firm.
Make the dressing: Whisk together all dressing ingredients until emulsified.
Assemble the salad: In a large bowl, combine corn, zucchini, tomatoes, onion, feta, pepitas, and basil.
Dress and toss: Pour dressing over the salad and toss gently. Serve immediately or chill slightly before serving.

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