Imagine a vibrant salad that captures the essence of summer in every single bite - where smoky grilled zucchini meets sweet charred corn and juicy cherry tomatoes, creating a symphony of flavors that will transform your ordinary meal into an extraordinary culinary experience. This Grilled Zucchini, Corn, and Tomato Salad isn't just a side dish; it's a celebration of fresh ingredients and simple cooking techniques that will make you the star of any summer gathering!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 zucchinis, sliced
- 1 cup corn kernels
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, diced
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Begin by preparing all your ingredients. Slice the zucchinis into 1/4-inch thick rounds. Halve the cherry tomatoes and dice the red onion. If using fresh corn, cut the kernels off the cob to yield about 1 cup.
- In a large bowl, combine the sliced zucchini, corn kernels, halved cherry tomatoes, and diced red onion. Drizzle 2 tablespoons of olive oil over the vegetables and toss gently to coat them evenly.
- Preheat your grill or grill pan over medium-high heat. Ensure that the grill grates are clean and lightly oiled to prevent sticking.
- Once the grill is hot, add the zucchini slices in a single layer. Grill for about 3-4 minutes on each side, or until they are tender and have nice grill marks. Remove the zucchini from the grill and set aside.
- While the zucchini is grilling, you can also grill the corn if using fresh. Place the corn directly on the grill for about 10-12 minutes, turning occasionally until charred and tender. If using frozen corn, you can skip this step and simply add it to the salad raw.
- After grilling, chop the zucchini into bite-sized pieces and add it back to the bowl with the other vegetables.
- In a small bowl, whisk together 1 tablespoon of lemon juice, salt, and pepper to taste. Pour this dressing over the grilled vegetables and toss gently to combine.
- Let the salad sit for a few minutes to allow the flavors to meld. Serve warm or at room temperature, garnished with additional lemon juice if desired.
Tips
- Ensure your grill is properly preheated to medium-high heat for perfect grill marks and optimal vegetable caramelization.
- Clean and lightly oil your grill grates to prevent sticking and ensure easy vegetable removal.
- Cut vegetables uniformly to guarantee even cooking and consistent texture.
- Don't overcrowd the grill - cook in batches if necessary to allow proper heat circulation.
- Let the salad rest for a few minutes after dressing to allow flavors to meld and develop.
- For extra flavor, consider adding fresh herbs like basil or mint as a final garnish.
- If you don't have a grill, a grill pan or even a hot skillet can work as an excellent alternative.
Nutrition Facts
Calories: 85kcal
Carbohydrates: 10g
Protein: 2g
Fat: 5g
Saturated Fat: g
Cholesterol: 0mg
