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Grilled Corn & Zucchini Salad with Sun-Dried Tomato Vinaigrette

Grilled Corn & Zucchini Salad with Sun-Dried Tomato Magic

This Grilled Corn & Zucchini Salad with Sun-Dried Tomato Vinaigrette is a vibrant summer dish full of flavor.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: LUNCH
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 ears Corn Fresh corn on the cob is key for the sweetest flavor and juiciest bite.
  • 2 medium Zucchini Adds a delightful crunch; yellow squash could be a substitute.
  • 1 teaspoon Sea Salt Essential for enhancing the natural flavors.
  • 1 teaspoon Black Pepper Essential for enhancing the natural flavors.
For the Vinaigrette
  • 1 cup Sun-Dried Tomatoes Soak them to soften for easier blending.
  • 1/2 cup Hot Water Helps achieve the desired smooth consistency.
  • 2 tablespoons Lemon Juice A splash brightens the dressing.
  • 1/4 cup Fresh Basil Adds an herbal note; feel free to customize.
  • 1 clove Garlic Imparts robust flavor.
  • 1/4 cup Olive Oil Essential for emulsifying the dressing.
  • 1 tablespoon Maple Syrup Balances the tanginess with a sweet note.
For Optional Toppings
  • 1 cup Roasted Chickpeas A protein boost that transforms your salad.
  • 1 lime Fresh Lime Juice Add a squeeze just before serving for extra freshness.

Equipment

  • Grill
  • blender
  • Mixing Bowl

Method
 

Preparation Steps
  1. Preheat the grill. Soak the corn (in husk) in cold water for about 5 minutes.
  2. Slice the zucchini thinly lengthwise, brush with olive oil, and season with sea salt and black pepper.
  3. Grill the corn for 5-8 minutes, rotating occasionally until lightly browned. Remove the husk and grill for another 5-8 minutes.
  4. Grill the zucchini for 2-4 minutes on each side until grill marks appear.
  5. Blend the soaked sun-dried tomatoes, hot water, lemon juice, basil, garlic, olive oil, maple syrup, salt, and pepper until smooth.
  6. Cut the corn off the cob and combine it with the grilled zucchini in a large serving bowl.
  7. Drizzle with the creamy sun-dried tomato vinaigrette and top with roasted chickpeas if desired.
  8. Serve your salad fresh.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 35gProtein: 6gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 250mgPotassium: 600mgFiber: 5gSugar: 5gVitamin A: 900IUVitamin C: 25mgCalcium: 50mgIron: 1mg

Notes

Use fresh corn and zucchini for maximum flavor. Soak sun-dried tomatoes for best blending results.

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