This grilled zucchini salad is a delicious mixture of grilled zucchini, grilled charred corn, fresh tomatoes, onion and goat cheese. All that fresh produce is tossed in a basil vinaigrette. Zucchini and grilling just go together this time of year and this summer salad is the perfect side dish for backyard barbecues.
Spread olive oil or avocado oil on each half of the zucchini and both ears of corn then sprinkle them with kosher salt.
2 large zucchini, 2 ears of corn
Heat the grill to medium high (400°F) and place the corn and the zucchini, cut side down, on the grill. Cook the corn on all four sides for 4 minutes each (12 minutes total) and cook the zucchini on both sides for 6 minutes each (12 minutes total). Remove the zucchini and corn from the grill to a cutting and allow to cool slightly.
Add all of the ingredients to a jar with a lid and shake well to combine or stir them all together in a tall measuring glass. Set aside.
1/4 cup avocado oil or olive oil, 3 tablespoons apple cider vinegar, 2 tablespoons honey, 1/2 teaspoon kosher salt, 3 teaspoons dijon, 1/4 cup fresh chopped basil
Remove the the corn from the cob and transfer it to a large serving bowl. Slice the zucchini into half moons and add it to the corn with the rest of the ingredients.
1 pint cherry tomatoes, 1/4 large red onion, 1 large avocado, 1 teaspoon kosher salt, 4 ounces feta cheese
Drizzle e dressing over the veggies and stir well to combine. Serve with additional fresh basil.