Corn and Grilled Zucchini Salad
A vibrant, healthy salad that combines smoky grilled zucchini and sweet corn with peppery arugula, salty feta, and a zesty lemon-olive oil dressing. Ideal for summer meals or casual get-togethers.
- Prep Time: 15
- Cook Time: 20
- Total Time: 35
- Yield: 4 servings
- Category: Dinner
- Method: Grilling
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
500g (about 1lb) zucchini, sliced into 1/2-inch thick rounds
2 cups corn kernels (fresh or frozen, thawed if frozen)
2 cups arugula
1 cup crumbled feta cheese
2 tablespoons extra virgin olive oil
1 tablespoon fresh lemon juice
1 clove garlic, minced
Salt and black pepper to taste
Instructions
Preheat grill to medium-high heat.
Toss zucchini slices with 1 tablespoon of olive oil, salt, and pepper. Grill for 3-4 minutes per side, until charred and tender. Set aside.
On a separate hot section of the grill, cook corn kernels for 5-7 minutes, tossing occasionally, until slightly charred. Remove and set aside.
In a large bowl, add arugula, grilled zucchini, and corn. Toss gently to combine.
Whisk together 1 tablespoon olive oil, lemon juice, minced garlic, a pinch of salt, and a few grinds of pepper. Pour the dressing over the salad.
Toss the salad again to coat evenly. Top with crumbled feta cheese before serving.
Notes
For extra protein, add chickpeas or grilled halloumi.
For a vegan version, substitute feta with vegan cheese or omit it.
Leftover salad is best served fresh but can be stored in an airtight container in the refrigerator for up to 24 hours.