Grilled Corn and Summer Squash Salad with Walnuts and Feta

By cindyandmojo

Recipe from the Tasting Table Test kitchen

Ingredients

• 4 ears of yellow corn, husked
• 2 poblano peppers
• 1 large shallot, very thinly sliced
• Juice and zest of 2 lemons
• 6 small zucchini (about 2 pounds), thinly sliced lengthwise and into rounds on a mandoline (see note above)
• 6 to 8 squash blossoms, torn in half (optional)
• 1 cup walnuts, toasted and roughly chopped
• 1/2 cup roughly chopped flat-leaf parsley
• 1/2 cup torn mint
• 1/4 cup finely chopped chives
• 1/3 cup extra-virgin olive oil
• 1 teaspoon crushed red pepper flakes
• 2 tablespoons nigella seeds (optional)
• Salt and pepper, to taste
• 6 ounces feta, crumbled (about 1 1/2 cups)

Details

Servings 6
Preparation time 30mins
Cooking time 40mins
Adapted from tastingtable.com

Preparation

Step 1

DIRECTIONS

1. Bring your grill up to medium-high heat or heat a grill pan on medium high heat. Place the corn and peppers on the grill and cook, turning often, until tender and charred in spots, 10 to 12 minutes.

2. Meanwhile, combine the shallots and lemon juice and zest in a small bowl and allow the shallots to macerate for 10 minutes.

3. Transfer the corn and peppers to a clean cutting board. Remove the kernels from the cobs and place in a large bowl. Remove the stems and seeds from peppers and roughly chop and add to corn. Add the macerated shallots, zucchini, squash blossoms, walnuts, parsley, mint, chives, olive oil, vinegar, red pepper flakes and nigella seeds and toss to combine. Season with salt and pepper. Top with the feta and serve.