Cherry, Corn and Grilled Zucchini Salad

This cherry, corn and grilled zucchini salad has all the elements of a late summer hurrah, making it the perfect dinner to enjoy all the best produce. | Delicious Not Gorgeous

this cherry, corn and grilled zucchini salad showcases why i love salads in summer (i don’t start school til sept 22, so yes, it’s still summer). there’s so many more options for things to add in summer, and i love being able to make hearty, crunchy, elaborate salads. this one has a couple of sweet, juicy elements because i love them: corn, cherries and cherry tomatoes. zucchini for a bit of smokiness. the feta adds a creamy saltiness. the pita chips/crackers to finish add a hard crunchy element (as opposed to the lettuce, which contributes more of a fresh crunch), though you could easily make the salad gluten-free and grain-free if you subbed in nuts (almonds are my go to’s) and/or seeds (sesame seeds or pepitas all the way).

you can def add protein (beans, chicken, tofu, nuts, mozzarella, shrimp come to mind) if you want more of a filling, hearty salad.

This cherry, corn and grilled zucchini salad has all the elements of a late summer hurrah, making it the perfect dinner to enjoy all the best produce. | Delicious Not Gorgeous

1 year ago: Red Bean Coconut Milk Popsicles, Holy Shit Toast
2 years ago: Coconut Cashew Granola, Chocolate Chip Cupcakes with Chocolate Chip Cookie Dough Frosting
3 years ago: David Lebovtiz’s German Chocolate Cake

Cherry, Corn and Grilled Zucchini Salad
serves 4

*This salad is perfect for leftover cooked zucchini, but if you don’t have any, halve the zucchini, and roast or grill under fork-tender before cutting the halves into half moons.

kernels from 2 ears corn
1/2 onion, chopped
1 head romaine lettuce, chopped
2 grilled or roasted zucchini, halved lengthwise, then cut into half moons*
1/2 cup cherry tomatoes or 1-2 tomatoes, chopped
1/2 cup cherries, pitted and halved
1/4 cup feta, crumbled
balsamic vinegar, extra virgin olive oil, and pita chips/crackers to taste

  1. Heat a medium pan with some oil over medium heat. Add the corn and onion. Saute until the onion is translucent and the corn is tender and no longer tastes starchy.
  2. Assemble the salad. Make a bed of romaine, then arrange everything on top. Drizzle balsamic vinegar and extra virgin olive oil on top to taste. Crumble pita chips/crackers on top and serve.

4 Comments

  1. Yay for continuing summer! Our school doesn’t start until way later this month either 🙂 I’ve definitely been celebrating with salads as well, though I’ve been missing feta and grilled zucchini from my meals lately so cheers for the meal idea!

    1. i was semi bemoaning going back in a couple weeks (too much to do this coming quarter!), even though some of my friends have been gone for weeks already. oops. grilled is my fave way to eat zucchini, plus i could put feta in anything! happy salad eating 😋

  2. This sounds absolutely delicious! I will definitely have to try it out sometime!

    1. i hope you get a chance before summer runs out! or take advantage of all the great produce and salad making right now 😊

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