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Emma

Grilled Corn and Zucchini Salad with Sun-Dried Tomato Vinaigrette is a must-try!

A refreshing Grilled Corn and Zucchini Salad with a flavorful Sun-Dried Tomato Vinaigrette, perfect for summer gatherings.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Salad
Cuisine: American
Calories: 180
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 medium zucchinis sliced into 1/4-inch rounds
  • 4 ears of corn husked
  • 1 red bell pepper diced
  • 1 cup cherry tomatoes halved
  • 1/4 cup red onion finely chopped
  • 1/4 cup fresh basil chopped
  • 1/4 cup sun-dried tomatoes packed in oil, drained and chopped
  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste

Method
 

  1. Preheat the grill to medium-high heat. Lightly oil the grill grates to prevent sticking.
  2. Grill the corn for about 10-12 minutes, turning occasionally until charred and tender. Grill the zucchini slices for about 3-4 minutes on each side until grill marks appear. Remove both from the grill and let cool slightly.
  3. Once the corn is cool enough to handle, cut the kernels off the cob and place them in a large mixing bowl. Add the grilled zucchini, diced red bell pepper, cherry tomatoes, red onion, and fresh basil.
  4. In a separate small bowl, whisk together the sun-dried tomatoes, olive oil, red wine vinegar, Dijon mustard, salt, and pepper until well combined.
  5. Pour the vinaigrette over the salad and toss gently to combine all ingredients.
  6. Serve immediately or refrigerate for 30 minutes to allow the flavors to meld.

Nutrition

Serving: 1servingCalories: 180kcalCarbohydrates: 12gProtein: 4gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 10gSodium: 200mgFiber: 3gSugar: 4g

Notes

  • For added flavor, sprinkle some crumbled feta cheese on top before serving.
  • You can also substitute the zucchini with yellow squash for a different taste and color.

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