I gotta say, I’m just not a fan of summer. But I also live in central Oklahoma and summers here are particularly horrible. It does, however, have one redeeming quality in the rainbow of gorgeous produce it provides! Sun-ripened fruits, vegetables and berries keep me buzzing with ideas for salads like this one! Grilled smoky sweet corn, crisp peppers and zucchini, all tossed in a tangy vinaigrette. All the best parts of summer in one bowl.
Here’s what you need:
Grilling vegetables for a salad adds this whole other level of depth. It adds a subtle charred flavor and brings out the natural sweetness in veggies. Plus, it slightly tenderizes them and makes them juicier!
Grill the vegetables quickly.
The grill needs to be very hot before adding the vegetables. You’re not grilling them to well done. They still need to have a crisp bite.
Start by brushing all of the vegges with olive oil and sprinkle with salt. Place them on a preheated grill and rotate until all sides have grill marks. Remove them and allow them to rest a moment while you make the vinaigrette.
For the grilled lemon and shallot vinaigrette:
I love using grilled lemons. Caramelizing them like this gives them this really beautiful smokey and sweet flavor. It also loosens them up a bit which makes for easier juicing!
Juice the grilled lemons through a fine mesh strainer to remove seeds and pulp.
Purée the lemon juice with half of the grilled shallot, fresh herbs, dijon, honey, salt and olive oil. The other half of the shallot is going to be diced and added to the salad.
Remove the corn from the cob and toss it in a large bowl with the grilled and chopped vegetables. Pour in the vinaigrette and give it a toss.
Now add crumbled feta, fresh basil and pepitas. Toss gently with the vinaigrette.
I love piling this delicious grilled salad over a bed of fresh greens or cooked grains like farro or quinoa! It’s delicious when it’s still warm from the grill or chilled from the refrigerator!
Other recipes you might like:
Grilled Corn and Summer Vegetable Salad
Ingredients
- 4 large ears of corn husks removed
- 1 large ripe tomato
- 1 red bell pepper
- 1 zucchini cut in half lengthwise
- 1/2 shallot
- 10 fresh basil leaves rough chopped
- 2 tbsp pepitas
- 3 ounces feta diced or crumbled
- salt to taste
- 4 tbsp Grilled Lemon and Shallot Dressing more if needed
Grilled Lemon and Shallot Dressing
- 2 lemons halved
- 1/2 shallot
- 1 tsp dijon
- 1 1/2 tbsp honey
- 1/4 tsp salt
- 6 thyme stems, leaves removed
- 1 or so tbsp fresh basil and/ or parsley rough chopped
- 2/3 cup olive oil extra virgin
Get Recipe IngredientsInstructions
- Brush the corn, tomato, pepper, zucchini halves and shallot halves with olive oil and sprinkle them with a little salt. Place them on a hot, preheated grill. Rotate the veggies every couple of minutes until each side has grill marks. Remove from the grill and allow them to cool enough to handle.Remove the corn kernels from the cobs and place in a large bowl. Dice the rest of the vegetables and toss them in with the corn. Pour in the vinaigrette and stir. Add salt to taste. Then, add the pepitas, fresh basil and feta and stir to combine.
For the Grilled Lemon and Shallot Vinaigrette
- Grill the halved lemons on a hot, oiled grill along with the vegetables. While the veggies are resting, juice them through a fine mesh strainer. Pour the juice into a food processor or blender with one half of the grilled shallot, the thyme, fresh basil and/or parsley, dijon, honey, salt and olive oil blend for a few seconds until smooth.