CORN & ZUCCHINI SALAD WITH FETA

By jarren

Ingredients

• 4 ears of corn, husked (can use frozen corn)
• Kosher salt
• 3 small zucchini (about 1 1/2 lb), thinly sliced lengthwise on a mandolin)
• 1/2 red pepper, thinly sliced
• 2-3 green onions, chopped
• 1/4 cup coarsely chopped fresh basil
• 1/4 cup coarsely chopped fresh flat-leaf parsley
• 1/2 cup olive oil
• 1/4 cup white wine vinegar
• 1/2 tsp crushed red pepper flakes
• Freshly ground black pepper
• 4 oz feta, crumbled (about 1 cup)

Details

Servings 8

Preparation

Step 1

Cook corn in 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, 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 bee cooked 1 day ahead. Cut kernels from cobs, cover and chill. Bring to room temperature before using.