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Fresh Corn & Grilled Zucchini Salad with Feta and Lemon

A vibrant salad bursting with flavors from zesty lemon, fresh corn, and tangy feta cheese, perfect for celebrating seasonal produce.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 500 g Zucchini (sliced ¼" thick, about 6 medium) Choose fresh zucchini for the best flavor.
  • 2 cups Corn kernels (fresh or thawed frozen) Fresh corn is preferred for sweetness.
  • 1 cup Feta cheese (crumbled) Can substitute with avocado for a vegan option.
  • 2 cups Arugula (washed) Can substitute with baby spinach.
Dressing Ingredients
  • 2-3 Tbsp Extra-virgin olive oil
  • 1/2 lemon Juice of ½ lemon (about 1½ Tbsp) Use fresh lemon juice for the best flavor.
  • to taste Salt & black pepper (freshly cracked)

Method
 

Preparation
  1. Preheat your grill to medium-high heat. Slice the zucchini and prepare the corn.
Grilling
  1. Toss the zucchini and corn in olive oil, then grill them for about 3-4 minutes per side until grill marks appear.
Combining
  1. Once grilled, slice the zucchini into smaller pieces and combine it with corn in a large bowl.
  2. In a small bowl, mix the remaining olive oil, lemon juice, salt, and black pepper to create the dressing.
Serving
  1. Pour the dressing over the zucchini and corn mix, then add in the crumbled feta and arugula. Toss gently to combine.
  2. Transfer to a serving dish and garnish with extra feta if desired.

Notes

This salad is best enjoyed fresh. Store leftovers in the fridge for 2-3 days, keeping the dressing separate to avoid wilting.