
Vegetarian
Corn and Zucchini Salad with Feta
Ingredients
- 2 ears of corn, husked
- Kosher salt
- 3 medium zucchini (about 1 lb.), thinly sliced lengthwise on a mandoline
- ¼ cup coarsely chopped fresh basil
- ¼ cup coarsely chopped fresh parsley
- ¼ cup olive oil
- ¼ cup white wine vinegar
- ½ teaspoon crushed red pepper flakes
- Freshly ground black pepper
- 4 oz. feta, crumbled (about 1 cup)
Directions
- 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.
- Cut kernels from cobs and place in a large bowl. Add zucchini, zucchini blossoms, if desired, basil, parsley, oil, vinegar, and red pepper flakes and toss to combine, season with salt and pepper. Serve topped with feta.
- Cut kernels from cobs and place in a large bowl. Add zucchini, zucchini blossoms, if desired, basil, parsley, oil, vinegar, and red pepper flakes and toss to combine, season with salt and pepper. Serve topped with feta.
- DO AHEAD: Corn can be cooked 1 day ahead. Cut kernels from cobs, cover and chill. Bring to room temperature before using.
Source: Bon Appetit – revised and tested by Cindy Bevans