Grilled Summer Salad
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
This salad takes advantage of all the produce from the garden!
For the salad
- 1 ear ear corn shucked
- 1 large sweet onion such as Vidalia or Walla Walla
- 1-2 tablespoons olive oil
- 1-2 medium zucchini
- 4-5 Campari tomatoes -- or other very ripe tomatoes, about 1 1/2 cups, sliced into wedges
- 3/4 cup queso fresco or feta, crumbled
- 1/2 cup loosely packed fresh cilantro loosely packed
For the dressing
- 1 clove garlic minced
- 1 teaspoon dijon mustard
- 2 teaspoons lime zest
- 1 tablespoon lime juice from about half a lime
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 3 tablespoons olive oil
For the salad
Preheat the grill to a medium high heat (about 450-500°).
Slice the onion into 1/4" rounds and place on a baking sheet. Shuck the corn and place it on the sheet. Brush the onions and corn with olive oil, just so it's lightly coated. Place the corn and onion slices on the grill and cook, turning every so often to avoid burning until the corn and onions are tender and have taken on a little char, (about 10 minutes). Transfer the vegetables to the sheet pan and set aside.
Use a vegetable peeler or a mandoline -- set on very thin slices to slice the zucchini into thin ribbons and transfer to a large bowl
Cut the tomatoes into bite sized wedges and add to the zucchini. Separate the onions into rings and add them to the salad. Cut the corn off the cob and transfer to the salad. Crumble the queso fresco or feta and toss into the salad. Just before serving, toss the salad with the dressing and sprinkle with the fresh cilantro.
Calories: 234kcal | Carbohydrates: 9g | Protein: 6g | Fat: 20g | Saturated Fat: 5g | Cholesterol: 15mg | Sodium: 488mg | Potassium: 375mg | Fiber: 1g | Sugar: 4g | Vitamin A: 975IU | Vitamin C: 21mg | Calcium: 144mg | Iron: 0.6mg