This salad is made of three quintessential mid-summer crops: corn, zucchini, and basil.
Zucchini is one of my all-time favorite veggies, because it’s so versatile. It’s good sautéd, raw, zoodled, or in this case, roasted (any grill masters out there? You can do the roasting over an open flame if that’s more your style!). Use young zucchini in this recipe. They are more tender, have smaller seeds, and you can simply cut them in half (the long way) rather than into strips. Yellow summer squash would work well too!
Roasted zucchini needs little in terms of seasoning, but there’s not that’s not made better by a littler fresh basil (Right?!). We've been swimming in basil, harvesting handfuls every night, and adding it to salads is SO good.
There’s a saying, “things that grow together go together,” and it’s certainly the case with zucchini, corn and basil — Good warm or cold, this salad is the perfect backyard grill out side dish!
To turn this recipe into a heartier salad, one you could eat for lunch, try adding shredded parmesan and diced avocado.
Have even more zucchini to use? Try these zucchini bread pancakes.
Serves: 4 | Active Time: 30 minutes
For the vinaigrette:
- Preheat oven to 450°F. Slice the zucchini into long strips, about 1/4 inch to 1/2 inch thick. Brush zucchini and corn with olive oil and place on sheet pan. Bake for 20 minutes, until softened. Turn oven to high broil, and cook for 3-5 more minutes, just to get the corn and zucchini really roasted. (Note: You can also do this step on your grill, and skip the oven!)
- Allow zucchini and corn to cool so that you can handle them with out burning yourself. Arrange zucchini in a salad bowl, and then use a knife to cut the kernels from each corn cob. Add kernels to the bowl. Cut basil chiffonade style, reserving a few whole leaves for garnish, and add to the bowl. Toss everything to combine.
- Combine all ingredients for the dressing in a jar and shake. Pour over salad, top with reserved basil leaves, and serve.