Corn and Zucchini Salad with Feta
A fresh summer salad combining sweet corn, thinly sliced zucchini, and crumbled feta cheese, dressed with herbs and a light olive oil vinaigrette. Perfect for warm weather dining.
6 servings
13 min
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Ingredients
- •4 ears corn
- •1 to taste Kosher salt
- •4 small zucchini
- •9 pieces zucchini blossoms
- •¼ cup fresh basil
- •¼ cup flat-leaf parsley
- •⅓ cup olive oil
- •¼ cup white wine vinegar
- •½ teaspoon crushed red pepper flakes
- •1 to taste black pepper
- •4 ounces feta
- •1 cup crumbled feta
Cooking Instructions
- 1.
Cook corn in a large pot of boiling salted water until bright yellow and tender, about 3 minutes; transfer to a plate and let cool.
3 min
- 2.
Cut kernels from cobs and place in a large bowl. Add zucchini, zucchini blossoms (if using), basil, parsley, oil, vinegar, and red pepper flakes and toss to combine; season with salt and pepper. Serve topped with feta.
10 min
- 3.
Do ahead: Corn can be cooked 1 day ahead. Cut kernels from cobs; cover and chill. Bring to room temperature before using.
