Name: Delicious Corn And Grilled Zucchini Salad with Feta Twist
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1 large Zucchini (Slice into thick rounds); 2 cobs Corn (Use fresh corn or thawed frozen corn); 1 cup Feta Cheese (Crumble into pieces); 2 cups Arugula; 2 tablespoons Olive Oil (Extra virgin for maximum taste); 2 tablespoons Lemon Juice (Use fresh lemon juice); to taste Salt; to taste Black Pepper

As the sizzling sound of zucchini hitting the grill fills the air, I can't help but feel a rush of summer nostalgia. This Grilled Corn and Zucchini Salad with Feta and Arugula brings back memories of sun-drenched picnics and backyard barbecues. With the perfect combination of sweet, charred corn and tender zucchini, this gluten-free and vegetarian dish is not only quick to prepare—ready in just 25 minutes—but also a vibrant centerpiece for any gathering. The creamy feta adds a delightful contrast, while the peppery arugula elevates each bite. I love how this dish effortlessly transforms fresh, seasonal ingredients into a light meal that everyone will adore. Curious how you can whip up this summer delight? Let’s dive into the recipe!

Why Is This Salad a Summer Favorite?

Bursting with flavor, this salad combines creamy feta and fresh arugula for a delightful twist. Quick and effortless, you can whip it up in just 25 minutes, making it perfect for busy weeknights or last-minute gatherings. Versatile ingredients allow you to customize, whether adding grilled vegetables or nuts. Plus, it's gluten-free and vegetarian, ensuring it appeals to a wide range of dietary preferences. This salad pairs beautifully with grilled meats from a Grilled Balsamic Steak or can stand alone as a light lunch. Trust me, this vibrant dish will brighten your table and leave everyone asking for seconds!

Corn And Grilled Zucchini Salad Ingredients

• Perfect for summer picnics!

For the Salad

Zucchini – Adds bulk and tenderness; swap with yellow summer squash for a colorful twist.
Corn – Brings sweetness and crunch; fresh is best, but thaw frozen corn before grilling.
Feta Cheese – Offers creaminess and saltiness; goat cheese makes a tasty alternative.
Arugula – Provides a peppery bite; spinach works well if you prefer something milder.

For the Dressing

Olive Oil – Vital for grilling and flavor; opt for high-quality extra virgin for maximum taste.
Lemon Juice – Adds brightness to the salad; always choose fresh lemon over bottled for the best flavor.
Salt and Pepper – Essential for seasoning; taste after adding feta for the perfect balance.

This Corn and Grilled Zucchini Salad can be a perfect dish for hot summer days!

Step‑by‑Step Instructions for Corn And Grilled Zucchini Salad

Step 1: Prepare the Zucchini
Begin by slicing the zucchini into thick rounds, about ¾ inch in thickness, to ensure they grill evenly. Drizzle the slices with olive oil and sprinkle with salt and pepper. Preheat your grill or a grill pan over medium-high heat, and once ready, add the zucchini rounds. Grill for about 5-7 minutes on each side until they are golden brown and have nice char marks.

Step 2: Grill the Corn
While the zucchini is grilling, take your fresh corn cob or thawed frozen corn. If using corn on the cob, remove the husk and silk. Place the corn on the grill alongside the zucchini after flipping them. Grill for about 5 minutes, turning occasionally, until the kernels are tender and have developed a lovely golden color. Remove both the zucchini and corn from the grill and allow them to cool slightly.

Step 3: Combine Ingredients
In a large mixing bowl, chop the grilled zucchini into bite-sized pieces and add them along with the grilled corn, which should be sliced off the cob. Stir gently to combine these two main ingredients of your Corn And Grilled Zucchini Salad, ensuring the smoky flavors meld together beautifully.

Step 4: Add Greens and Cheese
Next, crumble freshly feta cheese directly into the bowl with the zucchini and corn mixture. Then, gently add a handful of vibrant arugula for that peppery freshness. This combination enhances the salad's flavor and texture, balancing the creamy feta with the fresh crunch of arugula.

Step 5: Dress the Salad
To finish off your Corn And Grilled Zucchini Salad, drizzle a couple of tablespoons of high-quality olive oil and fresh lemon juice over the top. Season with a pinch of salt and freshly cracked black pepper to taste. Toss everything together delicately but thoroughly, ensuring that every bite is beautifully coated in the dressing.

Step 6: Serve or Chill
Served immediately is the best way to enjoy the salad; however, if preparing in advance, cover and refrigerate it without the arugula. Add the arugula just before serving to keep it fresh and vibrant. This salad is perfect as a light lunch or as a delightful side at summer gatherings!

What to Serve with Grilled Corn and Zucchini Salad

Elevate your summer gatherings with delightful pairings that complement this vibrant salad, turning your meal into a delicious feast.

Grilled Chicken: The smoky flavors of grilled chicken enhance the salad's fresh ingredients, making it a satisfying pairing.
Herbed Quinoa Salad: A light and nutty quinoa dish with fresh herbs adds earthy depth and pairs beautifully with the savory feta.
Watermelon Feta Salad: The refreshing sweetness of watermelon complements the salty feta, creating a delightful contrast with each bite.
Garlic Bread: Crispy, garlicky bread is perfect for soaking up any remaining salad juices and adds a satisfying crunch to the meal.
Chilled White Wine: A crisp Sauvignan Blanc or a fruity Rosé balances the flavors of the salad, making it a perfect summer sipper.
Grilled Shrimp Skewers: Sweet and smoky shrimp add a touch of indulgence, echoing the grill flavors in the salad.
Roasted Beet Salad: Earthy roasted beets with goat cheese make a flavorful side that pairs well with the salad's peppery arugula.
Lemon Sorbet: The bright, refreshing flavors of lemon sorbet serve as a light and zesty dessert, cleansing the palate after your meal.
Crispy Chickpeas: For added crunch, sprinkle roasted chickpeas over the salad, providing protein and texture to this colorful dish.

Corn And Grilled Zucchini Salad Variations

Feel free to let your creativity shine with these delightful twists on the classic recipe that will truly elevate your experience!

Add Color: Mix in grilled red onions or bell peppers to bring vibrant color and a sweet crunch.
Nutty Crunch: Toss in walnuts or pecans for an extra layer of flavor and a satisfying crunch, making each bite more exciting.
Dairy-Free: Swap feta cheese for a plant-based cheese to cater to dairy-free diets, allowing everyone to enjoy this salad without compromise.
Zesty Spin: Add a teaspoon of cumin or smoked paprika for a smokier taste that teases the taste buds and adds depth.
Green Upgrade: Substitute arugula with baby kale for a heartier texture that pairs surprisingly well with the grilled vegetables.
Heat It Up: Include a sprinkle of red pepper flakes or toss in some jalapeño for a kick that spices up your summer gatherings.
Citrus Twist: Try using lime juice instead of lemon to give your salad a refreshing twist that complements the grilled flavors beautifully.

If you're feeling adventurous, consider expanding your summer spread by pairing this salad with a refreshing Avocado Egg Salad or some smoky Grilled Mushrooms for a delightful feast. Enjoy your culinary adventures!

Expert Tips for Corn and Grilled Zucchini Salad

Grilling Perfection: Ensure your grill is preheated to medium-high; this helps achieve those beautiful char marks that enhance both flavor and texture in your corn and grilled zucchini salad.
Fresh Ingredients: Use fresh corn if possible, as frozen corn may not provide the same sweetness. When using frozen, make sure to thaw and pat it dry to maximize grilling results.
Keep Arugula Fresh: If preparing the salad ahead of time, store the arugula separately until just before serving. This keeps it crisp and avoids wilting, ensuring your salad looks as fresh as it tastes.
Balance Salinity: Feta can be quite salty, so taste your salad after incorporating it. Adjust the seasoning with salt and pepper accordingly to achieve the perfect flavor profile.
Quick Cleanup: Grill mats or non-stick sprays can make cleaning up your grill easier, giving you one less thing to worry about while you enjoy your delicious corn and grilled zucchini salad!

Storage Tips for Corn And Grilled Zucchini Salad

Fridge: Store any leftover Corn and Grilled Zucchini Salad in an airtight container in the refrigerator for up to 1 day.

Arugula: If you prepare the salad in advance, keep the arugula separate until just before serving to maintain its freshness and prevent wilting.

Reheating: If reheating, do it gently in a skillet over low heat. Avoid microwaving, as it may make the zucchini soggy.

Freshness: For the best flavor and texture, consume the salad fresh. It beautifully captures the essence of summer and should be enjoyed right away when possible.

Make Ahead Options

These Corn and Grilled Zucchini Salad components are fantastic for those busy days ahead! You can grill the zucchini and corn up to 24 hours in advance, allowing their smoky flavors to deepen. To do this, allow the grilled vegetables to cool completely before refrigerating them in an airtight container. However, it's crucial to keep the arugula separate until just before serving to maintain its crispness and vibrant color. When you’re ready to enjoy your salad, simply combine the prepared veggies with crumbled feta, fresh arugula, a drizzle of olive oil, and lemon juice, then toss to unite the flavors. This makes your meal prep not only simpler but just as delicious as when freshly made!

Corn And Grilled Zucchini Salad Recipe FAQs

How do I choose ripe zucchini for this salad?
Absolutely! When selecting zucchini, look for firm, glossy skin without any blemishes. The zucchini should feel heavy for its size. Smaller zucchinis (about 6-7 inches long) tend to be more tender and flavorful. Avoid zucchinis with dark spots all over, as they may be overripe.

What is the best way to store leftovers of Corn And Grilled Zucchini Salad?
To keep your leftovers fresh, store the Corn and Grilled Zucchini Salad in an airtight container in the refrigerator, where it will last for up to 1 day. If you prepare it ahead, remember to keep the arugula separate until just before serving to prevent it from wilting and losing its crispness!

Can I freeze Corn and Grilled Zucchini Salad?
While I don’t recommend freezing the salad as is (the veggies and arugula may become mushy), you can freeze the grilled zucchini and corn separately. To do this, let them cool completely, then place them in a freezer-safe bag, ensuring all air is removed. They can last for up to 3 months. When ready to use, defrost in the fridge, grill lightly, then mix with fresh arugula and feta for the best result.

What should I do if my grilled zucchini is too mushy?
Very! If you find your zucchini has turned mushy, it might be due to overcooking. Next time, try cutting thicker slices (¾ inch is ideal) to retain firmness. Ensure your grill is preheated to a medium-high temperature, and grill in small batches for even cooking. Additionally, grilling should take only 5-7 minutes per side—keep a close eye to avoid losing that delightful texture!

Is this salad suitable for someone with dairy allergies?
Of course! While the original recipe features feta cheese, you can easily modify it for dairy allergies by using a dairy-free cheese alternative or simply omitting the cheese altogether. The salad will still shine with the grilled zucchini and corn's sweetness! Make sure to use vegan-friendly dressing options, such as olive oil and lemon juice, to keep it allergy-friendly.

Can I add other vegetables to the Corn And Grilled Zucchini Salad?
The more the merrier! Feel free to customize your salad by adding grilled red onions or bell peppers. These additions not only enhance the flavor but also add beautiful colors and textures. You can also toss in some nuts like walnuts or pecans for extra crunch—a delicious way to give your salad a personal touch!