Grilled Corn and Zucchini Salad with Sun-Dried Tomato Vinaigrette
This vibrant salad combines smoky grilled corn and tender zucchini with a tangy, umami-rich sun-dried tomato vinaigrette. Fresh herbs, feta, and toasted nuts bring it all together for a Mediterranean-style side or light main dish that’s equally delicious warm or chilled.
⏱️ Time
Prep: 15 minutes
Cook: 10 minutes
Total: 25 minutes
Ingredients
For the Salad
2 ears of corn, husked (or 1½ cups corn kernels)
2 medium zucchinis, sliced lengthwise into thin planks
1 tbsp olive oil
Salt and black pepper, to taste
½ cup cherry tomatoes, halved
¼ cup red onion, thinly sliced
¼ cup crumbled feta cheese (optional for vegan, use plant-based feta)
2 tbsp toasted pine nuts or almonds
Fresh basil or parsley, chopped (for garnish)
For the Sun-Dried Tomato Vinaigrette
4 sun-dried tomatoes (in oil), finely chopped
1 tbsp sun-dried tomato oil (from the jar)
2 tbsp extra virgin olive oil
1 tbsp red wine vinegar (or balsamic for a deeper flavor)
1 tsp Dijon mustard
1 small garlic clove, minced
½ tsp honey or maple syrup (optional, balances acidity)
Salt and black pepper, to taste
Instructions
1. Grill the Vegetables
1. Preheat a grill pan or outdoor grill to medium-high heat.
2. Brush corn and zucchini lightly with olive oil and season with salt and pepper.
3. Grill the corn for about 8–10 minutes, turning occasionally, until lightly charred.
4. Grill the zucchini for 2–3 minutes per side, until tender with grill marks.
5. Let cool slightly, then cut corn kernels off the cob and slice grilled zucchini into bite-sized pieces.
2. Make the Vinaigrette
1. In a small bowl, whisk together sun-dried tomatoes, tomato oil, olive oil, vinegar, mustard, garlic, honey, salt, and pepper.
2. Adjust seasoning to taste — add a splash of water if it’s too thick.
3. Assemble the Salad
1. In a large bowl, combine grilled corn, zucchini, cherry tomatoes, red onion, and half the vinaigrette. Toss gently.
2. Add feta and toasted nuts. Drizzle remaining vinaigrette over top.
3. Garnish with fresh basil or parsley and serve immediately or chilled.
Notes & Tips
Vegan option: Use vegan feta or skip it.
Add protein: Top with grilled chicken, shrimp, or chickpeas.
Make ahead: The vinaigrette keeps up to 5 days in the fridge; the salad can be served cold or room temperature.
Extra flavor: Add roasted red peppers or olives for a Mediterranean twist.
️ Serving Suggestions
Serve as a side with grilled salmon, chicken Soulvaki, or falafel.
Great as a light lunch with a slice of crusty sourdough or quinoa on the side.
⚖️ Nutritional information
Calories: 280
Protein: 7g
Carbs: 22g
Fat: 18g
Fiber: 4g