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Grilled Summer Salad

Grilled Summer Salad
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  1. 4 ears fresh corn, husked; silks removed
  2. 4 tablespoon olive oil, divided
  3. kosher salt and black pepper, to taste
  4. 2 tablespoon fresh lemon juice
  5. 1 tablespoon red wine vinegar
  6. 2 medium zucchini
  7. 2 cups red and yellow cherry tomatoes, halved
  8. 2 tablespoon chopped fresh basil
  9. 1/4 cup fresh basil leaves, for garnish
  1. Prepare a charcoal or gas grill for direct cooking over medium-high heat.
  2. Rub corn with 1 tablespoon oil; season with salt and pepper.
  3. Grill for 10 minutes or until grill marks form and corn is tender, turning occasionally.
  4. Remove corn from grill; cool.
  5. Prepare dressing by whisking together lemon juice and vinegar in a large bowl.
  6. Whisk in remaining 3 tablespoons oil. Using a vegetable peeler, peel ribbons of zucchini into bowl with dressing.
  7. Remove kernels from cobs; add to bowl along with cherry tomatoes and chopped basil. Toss to coat. Season to taste with salt and pepper.
  8. Top with basil leaves.
  9. Cover and chill for several hours or overnight.
  1. Serves 10. Per serving: 100 calories, 7g total fat, 1g saturated fat, 0g cholesterol, 0g sodium, 10g total carbohydrate, 2g dietary fiber, 2g protein.
Adapted from Adapted from Hy-Vee Seasons, June 2017 Issue,
Adapted from Adapted from Hy-Vee Seasons, June 2017 Issue,
Hutchinson Health