Recipe: Grilled Corn and Zucchini Salad

Grilled corn and zucchini salad – this salad is hearty, fresh and full of bright flavours. Plus, this dish brings some colour to your table. Let’s get cooking!

Ingredients

• cup of arugula
• 3 corn on the cob
• 2 medium zucchini
• 1/2 a lemon
• 1 tablespoon of olive oil
• cup of feta cheese
• salt and pepper to taste

First, grill your corn. I did mine on the stove and didn’t boil it first. Let it get nice and black, turning often. If you don’t turn it often your smoke detector might go off.

You can cut the zucchini on the bias and give it some colour over the gas stove, too. Or, I cut it up into 1 inch discs and then quarter them up and roast them in the oven for about 10 minutes.

Let everything cool and then mix all ingredients together (don’t forget to crumble the feta cheese) and dress it with the juiced lemon and olive oil right before dinner.

Done!

This salad is most delicious when it’s eaten fresh. It’ll keep for a day or two, but the arugula starts to wilt and it’s not as good the next day. So, if you’re making it for Thanksgiving or a Sunday family dinner, then try and plan out just enough for that meal. The dressing adds freshness, too. So good.

Well, there you have it, the grilled corn and zucchini salad loaded with feta cheese crumble. The perfect fall salad to keep you eating like the rainbow (well, two colours, anyway).

The American Thanksgiving is coming up soon – this salad will certainly pair well with the potatoes au gratin that I made recently. I like to balance rich, creamy and sometimes heavy dishes with lighter, fresher dishes so I don’t feel so bad about eating all the potatoes. Makes sense, right?

Thanks so much for visiting and I hope to see you again soon. Until next time, happy cooking!