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

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