I give you a grilled zucchini and corn salad bursting with basil vinaigrette, toasted walnuts, and feta that becomes the summer dish everyone requests.

Jump to Recipe

I am obsessed with this grilled zucchini and corn salad because it tastes like summer in the best possible way. I love the charred kernels popping against tender zucchini, a bright tang cutting through the richness, and salty crumbles of feta that make every bite sing.

It’s loud, vibrant, and refuses to be background food. I serve it when guests are coming over and when I’m pretending to eat light, because I can’t not inhale it.

But mostly I make it because it hits that exact sweet-salty-vegetal spot I crave daily. Pure summer showoff every single damn time.

No regrets.

Ingredients

Print Recipe (No Advertisments)

Fresh corn: sweet, juicy kernels that give big summer crunch.
Zucchini: mild, slightly charred rounds that soak up smoky flavor.
Olive oil: slick mouthfeel, keeps everything from tasting dry.
Fresh basil: bright herb hit, makes things feel instantly fresher.
Lemon juice: sharp zing that wakes up the whole salad.
Dijon mustard: tangy binder, adds a little savory punch.
Honey: soft sweetness to balance the lemon and mustard.
Garlic: small but mighty, gives a warm savory backbone.
Kosher salt: simple seasoning that makes other flavors pop.
Black pepper: gentle heat, adds a little bite.
Walnuts: toasty crunch and earthy fat, very satisfying.
Feta cheese: salty, creamy crumbles, adds tang and richness.
Red onion: sharp, crisp slices that cut through richness.
Cherry tomatoes: juicy pops of acidity and color.
Fresh basil garnish: extra herbiness, looks pretty on top.

Ingredient Quantities

4 ears fresh corn, husks removed

2 medium zucchini, ends trimmed, sliced into 1/4 inch rounds

3 tablespoons extra virgin olive oil, plus more for brushing

1/3 cup packed fresh basil leaves

3 tablespoons fresh lemon juice (about 1 lemon)

1 teaspoon Dijon mustard

1 teaspoon honey

1 small garlic clove, minced or grated

1/2 teaspoon kosher salt, plus more to taste

1/4 teaspoon freshly ground black pepper, plus more to taste

1/2 cup walnuts, toasted and roughly chopped

4 ounces feta cheese, crumbled

1/2 small red onion, very thinly sliced

1 cup cherry tomatoes, halved

Fresh basil leaves for garnish (about a handful)

How to Make this

Print Recipe (No Advertisments)

1. Preheat a grill or grill pan to medium high and brush the grates with a little oil so nothing sticks.

2. Brush the zucchini rounds and corn thoroughly with extra virgin olive oil and season lightly with salt and pepper.

3. Grill the zucchini until you get good char marks, about 2 minutes per side, then transfer to a plate. Grill the corn, turning often, until kernels are nicely charred in spots, about 8 to 10 minutes total.

4. While the corn grills, toast the walnuts in a dry skillet over medium heat for 3 to 5 minutes, shaking the pan often, until fragrant. Roughly chop and set aside.

5. Cut the kernels off the grilled corn cobs with a sharp knife and transfer to a large mixing bowl. Add the grilled zucchini slices, halved cherry tomatoes, and the very thinly sliced red onion.

6. Make the basil vinaigrette: in a blender or food processor combine the packed basil leaves, 3 tablespoons olive oil, 3 tablespoons lemon juice, Dijon mustard, honey, minced garlic, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Blend until smooth, scraping down the sides if needed. Taste and adjust salt, pepper, or lemon.

7. Pour most of the vinaigrette over the salad and toss gently to combine. Reserve a little dressing to drizzle at the end if you want more brightness.

8. Fold in the toasted walnuts and crumbled feta, tasting for seasoning and adding more salt or pepper if needed.

9. Transfer to a serving bowl, garnish with a handful of fresh basil leaves, drizzle any reserved vinaigrette over the top, and serve warm or at room temperature.

Equipment Needed

1. Grill or heavy grill pan (preheated to medium high)
2. Silicone or natural-bristle brush for oiling grates and veg
3. Tongs for turning corn and zucchini
4. Sharp chef knife for slicing zucchini and cutting kernels off the cob
5. Cutting board (one for veg, optional extra for cheese)
6. Blender or food processor for the basil vinaigrette
7. Large mixing bowl for tossing the salad
8. Dry skillet for toasting walnuts

FAQ

Q: Can I make this salad ahead of time? A: Yes, you can grill the corn and zucchini up to a day ahead and store them in an airtight container in the fridge. Keep the dressing, tomatoes and feta separate and toss everything together right before serving so it doesn't get soggy.

Q: What can I use instead of walnuts if someone has a nut allergy? A: Try toasted pumpkin seeds or sunflower seeds for the crunch. Or skip the nuts and add extra cherry tomatoes or cucumber for texture.

Q: My corn isnt super sweet. Any tips? A: Grill it until it gets some char and the natural sugars caramelize, that brings out sweetness. You can also shave a little honey into the dressing if you want it sweeter.

Q: Can I make this on a stovetop if I dont have a grill? A: Totally. Use a grill pan or skillet over medium-high heat. Brush the veggies with oil and cook until you get browned spots. For corn, you can also boil then finish in the pan for a bit of char.

Q: How do I prevent the zucchini from getting mushy? A: Slice them fairly thick, like the recipe says, and don’t overcook. High heat and quick sear works best. Let them rest a minute after grilling so they firm up a bit before cutting or tossing.

Q: Any advice for balancing the dressing flavors? A: Taste as you go. If it’s too tart add a touch more honey. Too bland add a pinch more salt or a squeeze more lemon. The mustard helps emulsify so shake or whisk it well so the oil and lemon dont separate.

Grilled Corn Salad With Zucchini And Feta Recipe Substitutions and Variations

Corn: grilled frozen corn kernels, roasted canned corn, or charred sweet peas — if fresh ears arent available, toss frozen kernels in a hot pan till they get some brown bits, they still taste great.
Zucchini: yellow summer squash, thinly sliced eggplant, or blanched asparagus — yellow squash is the easiest swap and cooks the same, eggplant soaks up more oil so watch the heat.
Walnuts: toasted almonds, chopped pecans, or pepitas (pumpkin seeds) — almonds give a nice crunch, pepitas keep it nut free for some people.
Feta: crumbled goat cheese, cotija, or firm ricotta salata — goat cheese is creamier, cotija is saltier and more crumbly, ricotta salata falls somewhere in between.

Pro Tips

1. Char the corn and zucchini a little more than you think you should, then let them rest 5 minutes before cutting or tossing, it brings out sweeter, smokier flavor and keeps juices from running all over the bowl.
2. Warm the walnuts briefly in the pan, but dont let them burn, burned nuts taste bitter; chop them coarsely so you get big textural bites instead of dust.
3. Make the vinaigrette a bit brighter than you want, taste it with the salad and add more oil if it seems sharp, acids mellow once mixed with the veg and cheese.
4. Grill the corn with the husks off but keep a small drizzle of oil on the kernels so they char evenly; and if you have a microplane use it for the garlic so you dont get big raw chunks.

Grilled Corn Salad With Zucchini And Feta Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I give you a grilled zucchini and corn salad bursting with basil vinaigrette, toasted walnuts, and feta that becomes the summer dish everyone requests.

Servings

servings

Calories

380

kcal

Equipment: 1. Grill or heavy grill pan (preheated to medium high)
2. Silicone or natural-bristle brush for oiling grates and veg
3. Tongs for turning corn and zucchini
4. Sharp chef knife for slicing zucchini and cutting kernels off the cob
5. Cutting board (one for veg, optional extra for cheese)
6. Blender or food processor for the basil vinaigrette
7. Large mixing bowl for tossing the salad
8. Dry skillet for toasting walnuts

Ingredients

4 ears fresh corn, husks removed
2 medium zucchini, ends trimmed, sliced into 1/4 inch rounds
3 tablespoons extra virgin olive oil, plus more for brushing
1/3 cup packed fresh basil leaves
3 tablespoons fresh lemon juice (about 1 lemon)
1 teaspoon Dijon mustard
1 teaspoon honey
1 small garlic clove, minced or grated
1/2 teaspoon kosher salt, plus more to taste
1/4 teaspoon freshly ground black pepper, plus more to taste
1/2 cup walnuts, toasted and roughly chopped
4 ounces feta cheese, crumbled
1/2 small red onion, very thinly sliced
1 cup cherry tomatoes, halved
Fresh basil leaves for garnish (about a handful)

Directions

Preheat a grill or grill pan to medium high and brush the grates with a little oil so nothing sticks.
Brush the zucchini rounds and corn thoroughly with extra virgin olive oil and season lightly with salt and pepper.
Grill the zucchini until you get good char marks, about 2 minutes per side, then transfer to a plate. Grill the corn, turning often, until kernels are nicely charred in spots, about 8 to 10 minutes total.
While the corn grills, toast the walnuts in a dry skillet over medium heat for 3 to 5 minutes, shaking the pan often, until fragrant. Roughly chop and set aside.
Cut the kernels off the grilled corn cobs with a sharp knife and transfer to a large mixing bowl. Add the grilled zucchini slices, halved cherry tomatoes, and the very thinly sliced red onion.
Make the basil vinaigrette: in a blender or food processor combine the packed basil leaves, 3 tablespoons olive oil, 3 tablespoons lemon juice, Dijon mustard, honey, minced garlic, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Blend until smooth, scraping down the sides if needed. Taste and adjust salt, pepper, or lemon.
Pour most of the vinaigrette over the salad and toss gently to combine. Reserve a little dressing to drizzle at the end if you want more brightness.
Fold in the toasted walnuts and crumbled feta, tasting for seasoning and adding more salt or pepper if needed.
Transfer to a serving bowl, garnish with a handful of fresh basil leaves, drizzle any reserved vinaigrette over the top, and serve warm or at room temperature.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.