Corn And Zucchini Salad With Feta Recipes

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CORN AND ZUCCHINI SALAD WITH FETA



Corn and Zucchini Salad with Feta image

Provided by Mona Talbott

Categories     Salad     Side     Low Carb     Low Fat     Vegetarian     High Fiber     Dinner     Lunch     Corn     Zucchini     Summer     Healthy     Raw     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield 8 servings

Number Of Ingredients 11

4 ears of corn, husked
Kosher salt
4 small zucchini (about 1 1/2 pounds), thinly sliced lengthwise on a mandoline
8-10 zucchini blossoms, torn into large pieces (optional)
1/4 cup coarsely chopped fresh basil
1/4 cup coarsely chopped fresh flat-leaf parsley
1/3 cup olive oil
1/4 cup white wine vinegar
1/2 teaspoon crushed red pepper flakes
Freshly ground black pepper
4 ounces feta, crumbled (about 1 cup)

Steps:

  • Cook corn in a large pot of boiling salted water until bright yellow and tender, about 3 minutes; transfer to a plate and let cool.
  • Cut kernels from cobs and place in a large bowl. Add zucchini, zucchini blossoms (if using), basil, parsley, oil, vinegar, and red pepper flakes and toss to combine; season with salt and pepper. Serve topped with feta.
  • Do ahead: Corn can be cooked 1 day ahead. Cut kernels from cobs; cover and chill. Bring to room temperature before using.

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