This simple Zucchini Corn Salad with Herby Dressing was what I came up with today in an attempt to use up some zucchini we had in the fridge. It would be a great salad for the end of summer when everyone is trying to find ways to use up plentiful amounts of zucchini. This would be great too topped with a few pistachio nuts if you have some. I didn’t today and since I’m trying not to always be running back and forth to the grocery store these days, I decided to go without.
You could leave the vegetables raw for this, but I decided to roast the zucchini a little under the broiler, along with the corn. Once done I tossed in a simple dressing made with some mint and parsley that I had hanging around in the fridge, a little feta cheese of course – because I just can’t eat a salad without a little cheese on it, and topped it off with a little extra fresh mint. I do wish I had some pistachios to add a little crunch but perhaps next time.
The dressing makes a decent amount, it’s quite yummy so if you have extra save for your salads this week.
If you like this Zucchini Corn Salad with Herby Dressing, you should try: Lemon Basil Bow Tie Pasta Salad with Burrata
Zucchini Corn Salad with Herby Dressing
Ingredients
For the salad
- 2-3 whole zucchinis, sliced very thin lenghtwise with a peeler
- 2 ears corn, peeled
- feta cheese to taste
- mint leaves to taste
- pistachio nuts optional
For the dressing
- 3/4 cup flat leaf parsley
- 1/4 cup fresh mint
- 1 tbsp balsamic vinegar
- 1 1/2 tsp dijon mustard
- 1/4 cup sherry vinegar
- 2 cloves garlic, minced fine
- 2 tbsp honey
- 1 cup olive oil
- salt to taste
- pepper to taste
Instructions
For the dressing
- In a food processor, combine all the ingredients and whiz until combined. If you don't have a food processor, chop the herbs and garlic very fine then mix with the other ingredients well until combined.
For the salad
- On a sheet pan place your shaved zuchhini and whole corn cobs. Toss in a little olive oil, salt and pepper. Roast under the broiler for a few minutes until lightly browned.
- Toss the zucchini with a little of the dressing. Arrange on a plate. Remove the kernels from the corn and add that to the plate. Top with feta, mint leaves,pistachios if using and drizzle with extra dressing. Taste and adjust salt and pepper if needed.
