Zucchini and Fresh Corn Salad
User Reviews
4.1
Zucchini and Fresh Corn Salad
Description
The Zucchini and Fresh Corn Salad starts by peeling zucchini and yellow squash lengthwise into ribbons, leaving out the watery core. Fresh corn kernels add a sweet crunch. The vegetables are lightly tossed in a lemon-basil vinaigrette made from olive oil, lemon juice, basil, Dijon mustard, garlic, salt, and pepper, adding brightness and herbal notes. Garnishing with tangy goat cheese adds creamy texture, while torn fresh basil leaves contribute aroma and freshness. Optionally, toasted pine nuts provide a nutty crunch contrast.
Prepared without cooking beyond the brief peeling and mixing, the salad showcases fresh summer vegetables with a balance of textures and a lively dressing. The vinaigrette can be made in advance in a jar, with leftover dressing usable for other salads. The salad is well suited as a light side dish or starter during warmer months.
Ingredients
- 1 zucchini small or medium
- 1 yellow squash small or medium
- 1 corn shucked and cleaned, with the kernels cut off the cob, ear
- 1 ounce goat cheese
- lemon-basil vinaigrette , recipe below
- red pepper flakes
- salt Kosher salt and freshly ground
- black pepper Kosher salt and freshly ground
- basil fresh leaves, torn
- pine nuts toasted, optional
- For the Lemon-Basil Vinaigrette
- ½ cup extra-virgin olive oil
- 3 tablespoons lemon juice fresh
- 1 tablespoon basil chopped, fresh
- 1 teaspoon Dijon mustard
- 1 clove garlic , minced
- salt kosher salt; freshly ground; to taste
- black pepper kosher salt; freshly ground; to taste
Instructions
- For the Salad
- With a wide vegetable peeler, peel the zucchini and squash lengthwise into long ribbons (discarding the middle — you'll know when you get to it, because the squash will get too thin and watery.) Place the ribbons in a good sized bowl or plate, alternating so you can see equal amounts of green and yellow. Add the corn kernels and about 2 tablespoons of vinaigrette. Toss. Add salt, freshly ground pepper and chili flakes to taste. Add the goat cheese and garnish with fresh torn basil.
- For the Lemon-Basil Vinaigrette
- Add all of the ingredients to a small jar with a lid and shake well. Season with more salt and pepper to taste.
- Note: You'll have vinaigrette left over to use on other salads, or make this one again!
User Reviews
Overall Rating
4.1
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