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5 from 2 votes

Grilled Corn and Zucchini Salad with Feta and Basil

This summery salad is made with grilled corn and zucchini tossed with creamy feta and fresh basil. The ideal side dish for backyard cookouts and barbecues!
Course Salad, Side, Side Dish
Cuisine American
Keyword corn salad, zucchini salad
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Calories 209kcal
Author Liz Della Croce

Ingredients

  • 2 ears corn shucked
  • 1 medium zucchini cut in long strips
  • 1/4 cup olive oil divided
  • salt and pepper to taste
  • 4 ounces feta cheese
  • 1/4 cup fresh basil thinly sliced
  • 1/2 cup scallions chopped
  • 2 tablespoons lemon juice

Instructions

  • Pre-heat grill over high heat. Brush both sides of the zucchini slices with half of half of the olive oil (2 tablespoons) and sprinle with salt and pepper. Place seasoned zucchini slices along with the corn on the cob on the grill. Grill zucchini until tender, about 4-7 minutes, turning once halfway through. Rotate corn every 2 minutes until all sides are slightly charred.
  • Remove the veggies from the grill. Uesing a sharp knife, slice the corn into a large bowl. Next, slice the zucchini into bite-sized pieces and add to the bowl. Add all remaining ingredients to the bowl including feta, basil, scallions, lemon juice and remaining 2 tablespoons olive oil. Toss well and season with salt and pepper to taste before serving.

Notes

Can be served warm, room temperature or chilled. 

Nutrition

Calories: 209kcal | Carbohydrates: 4g | Protein: 5g | Fat: 20g | Saturated Fat: 6g | Cholesterol: 25mg | Sodium: 323mg | Potassium: 180mg | Fiber: 1g | Sugar: 3g | Vitamin A: 420IU | Vitamin C: 14.3mg | Calcium: 159mg | Iron: 0.7mg