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.
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
*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
- 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.
- 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.