Grilled Summer Salad

Recipe

Salad
Grilled Summer Salad

Primary Media

White bowl filled with grilled corn cut off the cob, halved cherry tomatoes, basil leaves, and zucchini ribbons

User Rating

3.89 out of 5 stars
Rate it:
9 ratings

Recipe Data

10
Servings
10min
Prep
25min
Total

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Description

Looking for a salad that fits your grill out? No need to look any further. This salad is packed full of fresh vegetables and is grilled to smokey-sweet perfection.

Recipe Tags

Servings and Ingredients

Ingredients
Serves 10
QuantityIngredientAdd
4 ear(s)fresh corn, husked; silks removed
4 tbsp.Hy-Vee Select olive oil, divided
Hy-Vee kosher salt and black pepper, to taste
2 tbsp.fresh lemon juice
1 tbsp.Hy-Vee Select red wine vinegar
2medium zucchinis
2 c.red and yellow cherry tomatoes, halved
2 tbsp.fresh basil, chopped, plus additional leaves for garnish

Things To Grab

  • Charcoal or gas grill
  • Whisk
  • Large bowl
  • Vegetable peeler

Directions

  1. Prepare a charcoal or gas grill for direct cooking over medium-high heat.
  2. Rub corn with 1 tbsp oil; season with salt and pepper. Grill for 10 minutes or until grill marks form and corn is tender, turning occasionally. Remove corn from grill; cool.

  3. Prepare dressing by whisking together lemon juice and vinegar in a large bowl. Whisk in remaining 3 tbsp oil.
  4. Using a vegetable peeler, peel ribbons of zucchini into bowl with dressing. Remove kernels from cobs; add to bowl along with cherry tomatoes and chopped basil. Toss to coat. Season to taste with salt and pepper. Top with basil leaves. Cover and chill for several hours or overnight.

Nutrition facts

Servings

100 Calories per serving

Amounts Per Serving

  • Total Fat: 7g
  • Cholesterol: 0mg
  • Sodium: 0mg
  • Total Carbohydrates: 10g
  • Protein: 2g

Daily Values

0%
Vitamin A 8%
0%
Vitamin C 25%
0%
Iron 2%
0%
Calcium 2%