Ingredients
Vegetables
- 3 zucchini, cut lengthwise into 1/4-inch-thick slices
- 3 ears corn
- 1 pint cherry tomatoes, halved
- 3 scallions, thinly sliced
Seasoning & Toppings
- 1 tablespoon olive oil (for grilling)
- 1/2 teaspoon kosher salt (for grilling)
- 1/4 teaspoon black pepper (for grilling)
- 1/4 cup grated Parmesan
- 1 tablespoon chopped parsley
Vinaigrette
- 2 garlic cloves, minced
- 1 tablespoon whole grain mustard
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 tablespoons white wine vinegar
- 1/4 cup olive oil
Instructions
- Preheat Grill: Preheat a gas or charcoal grill on medium-high heat to get it ready for grilling the vegetables.
- Prepare Vegetables: Rub the zucchini slices and whole ears of corn with 1 tablespoon olive oil. Season them evenly with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper to enhance their flavor.
- Grill Vegetables: Place the zucchini on the grill and cook until grill marks appear, about 3-4 minutes per side. Grill the corn, turning it occasionally, until evenly charred on the outside, approximately 5-7 minutes. Once done, let both cool slightly.
- Dice and Slice: After cooling, dice the grilled zucchini and slice the corn kernels off the cobs carefully, preparing them for the salad bowl.
- Combine Salad Ingredients: In a large bowl, mix together the diced zucchini, corn kernels, halved cherry tomatoes, thinly sliced scallions, grated Parmesan, and chopped parsley.
- Make Vinaigrette: In a small bowl, whisk together the minced garlic, whole grain mustard, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, white wine vinegar, and 1/4 cup olive oil until emulsified.
- Dress Salad: Drizzle the vinaigrette over the salad mixture. Stir gently but thoroughly to ensure all ingredients are evenly coated with the flavorful dressing. Serve immediately or chill before serving.
Notes
- Grill marks on zucchini add both flavor and visual appeal; avoid overcooking to keep it tender-crisp.
- You can use frozen corn if fresh ears are unavailable, but grilling fresh ears imparts better smoky flavor.
- For a vegan version, omit the Parmesan or substitute with a vegan cheese alternative.
- Leftovers can be refrigerated in an airtight container for up to 2 days, but best enjoyed fresh.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American
- Diet: Vegetarian
