Grilled Zucchini and Corn Salad

By cindygwest

Ingredients

• 3 ears corn, shucked
• 2 medium zucchini, cut long wise into 1/4 inch slices
• 2 T. Olive Oil, plus some for grilling
• 1 t. dijon mustard
• 2 T. lemon juice
• 10 cherry tomatoes
• 1/4 cup crumbled feta cheese
• 1/2 cup chopped fresh dill
• Kosher salt and freshly ground black pepper to taste

Details

Adapted from saucemagazine.com

Preparation

Step 1

Prepare a grill on high

Brush the corn and zucchini with olive oil then grill over direct heat, turning occasionally, until tender, 3 to 5 minutes for the zucchini and 10 minutes for the corn. Remove from grill and let cool.

Chop the zucchini into bite-sized pieces and remove the kernels from the cob.

In a large bowl, whisk together the mustard, lemon juice and olive oil. Add the corn and zucchini and toss. Stir in the tomatoes, feta, dill and salt and pepper to taste. Refrigerate until ready to serve.