Zucchini Corn Salad with Herby Dressing
A simple and light side dish. Roasted Zucchini and Corn tossed in a simple herby vinaigrette with mint and parsley. Topped with tangy feta and drizzled with extra 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.