Grilled Zucchini & Corn Green Salad

Grilled Zucchini & Corn Green Salad

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  • Prep Time


  • Total Time


  • Servings



  • 1

    medium zucchini

  • 1

    ear of corn

  • 12

    cherry tomatoes, halved or quartered depending on size

  • Handful of slivered almonds, toasted

  • 2

    About 2 oz. plain goat cheese

  • Spring mix

  • 1

    Tbsp. red wine vinegar

  • 3

    Tbsp. EVOO

  • Pinch dried oregano

  • 1

    crushed garlic clove

  • 1

    tsp. dijon mustard


Slice zucchini lengthwise as thinly as possible; alternatively, you can slice it horizontally, but the point is to do so as thinly as you can. Brush both sides of zucchini slices and ear of corn with EVOO and season lightly with S&P. Grill zucchini slices very quickly over medium-high heat on a grill pan so they are tender and grill-marked, and grill corn on all sides as well until kernels are golden brown. Meanwhile, make the dressing. In a small mason jar, combine red wine vinegar, EVOO, dijon, oregano, the crushed garlic clove, and season with S&P. Shake well to combine. Place enough salad greens for 4 people in a large bowl, and pour enough dressing over to moisten. Toss well with tongs, and then arrange greens on a long white platter. Drape grilled zucchini over the greens. Cut corn kernels off the cob and sprinkle over, along with the cherry tomatoes, slivered almonds, and gobs of goat cheese. Serve ASAP.


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