4-5Campari tomatoes-- or other very ripe tomatoes, about 1 1/2 cups, sliced into wedges
¾cupqueso frescoor feta, crumbled
½cuploosely packed fresh cilantroloosely packed
For the dressing
1clovegarlicminced
1teaspoondijon mustard
2teaspoonslime zest
1tablespoonlime juicefrom about half a lime
½teaspoonkosher salt
¼teaspoonfreshly ground black pepper
3tablespoonsolive oil
Instructions
For the dressing
In a small bowl combine all the ingredients and whisk until emulsified. Set aside.
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.