Charred Corn Zucchini & Feta Salad with Basil Yogurt Dressing
This Charred Corn, Zucchini & Feta Salad with Basil Yogurt Dressing is a stunning, vibrant Mediterranean-inspired dish that celebrates peak summer vegetables. Sweet corn and tender zucchini are lightly charred for smoky depth, then tossed with juicy cherry tomatoes, tangy feta, and a creamy basil-yogurt dressing. It’s refreshing, healthy, and perfect as a side or a light vegetarian main.
⏱️ Time:
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Ingredients:
For the Salad:
2 ears of fresh corn, kernels removed (or 1½ cups frozen, thawed)
1 medium zucchini, cut into thin half-moons
1 cup cherry tomatoes, halved
¼ cup red onion, thinly sliced
¼ cup crumbled feta cheese
1 tablespoon extra virgin olive oil
Salt and pepper, to taste
For the Basil Yogurt Dressing:
½ cup Greek yogurt (plain, unsweetened)
1 small garlic clove, minced
¼ cup packed fresh basil leaves
Juice of ½ lemon
1 tablespoon extra virgin olive oil
Salt, to taste
1–2 tablespoons water (to thin if needed)
Instructions:
1. Char the Veggies:
Heat a grill pan or skillet over medium-high heat. Add the olive oil, corn kernels, and zucchini. Sauté for about 5–7 minutes, stirring occasionally, until lightly charred and tender. Season with salt and pepper. Remove from heat.
2. Make the Dressing:
In a blender or small food processor, combine Greek yogurt, garlic, basil, lemon juice, olive oil, and salt. Blend until smooth. Add a splash of water to thin to desired consistency.
3. Assemble the Salad:
In a large bowl, combine the charred corn and zucchini with cherry tomatoes and red onion. Drizzle with the basil yogurt dressing and toss gently.
4. Top & Serve:
Sprinkle with crumbled feta and serve immediately, or chill for 10–15 minutes to enhance flavor.
Notes:
Make it Vegan: Use plant-based yogurt and vegan feta alternatives.
Extra Protein: Add grilled chicken or chickpeas for a healtier dish.
Meal Prep Tip: Keep dressing separate if storing for later to prevent sogginess.
❓ Frequently asked questions FAQ
Q: Can I use canned corn?
A: Yes! Just drain and pat it dry before sautéing so it can char properly.
Q: How long can it be stored?
A: Up to 3 days in the fridge. Best eaten fresh.
Q: Can I make the dressing ahead of time?
A: Absolutely! It keeps well for 4–5 days in the refrigerator.
Nutritional Information
Calories 185 kcal
Protein 6 g
Carbohydrates 14 g
Fiber 3 g
Fat 12 g
Vitamin C 45% DV