Grilled Summer Salad

5 from 1 vote

This salad takes advantage of all the produce from the garden!

Course Side Dish

Cuisine American

Keyword corn on the cob, tomato, zucchini

Dietary Restrictions Gluten-Free, Low-Carb, Vegetarian

Prep Time 20

Cook Time 15

Total Time 35

Servings

Calories 261.08kcal

1-2 ears corn shucked
1 large sweet onion such as Vidalia or Walla Walla
1-2 tablespoons olive oil
1 medium zucchini
1 medium yellow squash
4-5 Campari tomatoes -- or other very ripe tomatoes, about 1 1/2 cups, sliced into wedges
¾ cup queso fresco or feta, crumbled
½ cup loosely packed fresh cilantro loosely packed

In a small bowl combine 1 clove garlic, 1 teaspoon dijon mustard, 2 teaspoons lime zest, 1 tablespoon lime juice, 1/2 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper, ,3 tablespoons olive oil and whisk until emulsified. Set aside.

Preheat the grill to a medium-high heat (about 450°).
Use a sharp knife or a mandoline -- set for thin slices to slice 1 medium zucchini and 1 medium yellow squash into thin ribbons and transfer to a sheet pan. Slice 1 large sweet onion into ¼" rounds and place on the pan. Shuck 1-2 ears corn and transfer to the pan.
Brush the vegetables with 1-2 tablespoons olive oil, just so they're lightly coated. Quickly grill the zucchini and squash slices for 2-3 minutes per side and transfer back to the pan, once they've taken on some color and char.
Grill the corn and onion slices turning after about 5 minutes or 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.
Cut 4-5 Campari tomatoes into bite sized wedges and add to the zucchini. Separate the onions into rings (if they're large, cut them into halves or quarters) and add them to the salad.
Use a sharp knife or corn stripper to cut the kernels off the cob and transfer to the salad.
Crumble 3/4 cup queso fresco or feta and toss into the salad. Just before serving, toss the salad with the dressing and sprinkle with 1/2 cup loosely packed fresh cilantro.