Description
This vibrant salad pairs smoky grilled corn and zucchini with crisp bell pepper and onion, all coated in a zesty lime-olive oil dressing, finished with creamy feta and fresh cilantro for a burst of summer.
Ingredients
- 3 ears corn
- 2 medium zucchini
- 1 red bell pepper
- 1/2 medium red onion
- 150 grams feta cheese
- 3 tablespoons olive oil
- 2 tablespoons lime juice
- 1/4 cup chopped cilantro
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat grill to medium-high heat.
- Slice zucchini into rounds or lengthwise strips and brush both zucchini and corn with half of the olive oil. Sprinkle with half of the salt and pepper.
- Grill corn, turning occasionally, until charred, about 10 minutes. Grill zucchini until tender, about 4 minutes per side.
- Cut kernels off corn and slice grilled zucchini into bite-sized pieces. Dice bell pepper and thinly slice red onion.
- In a large bowl combine corn kernels, zucchini pieces, bell pepper, and red onion.
- In a small bowl whisk remaining olive oil, lime juice, and remaining salt and pepper. Pour dressing over salad and toss to coat.
- Crumble feta cheese over salad, sprinkle with cilantro, and toss gently before serving.
Notes
- You can use a grill pan or broiler if an outdoor grill is unavailable.
- For a smoky depth add a pinch of smoked paprika to the dressing.
- Leftover salad can be refrigerated for up to two days in an airtight container.
- Serve salad slightly warm or chilled according to preference.