Zucchini Ribbon, Roasted Tomato, & Summer Corn Salad
ByBehind the Plates
- Serves
- 4
Bright, fresh, crispy, juicy, vibrant, effervescent…these are all words I tend to associate with spring and summertime. I wanted to create a dish that showcased these seasonal descriptives and highlight what a large role local produce plays in my nightly meals. This recipe is stress-free and a great option as a side dish for a BBQ. The salad would also be a perfect standalone dish for a light weeknight meal.
Ingredients
Zucchini Ribbon, Roasted Tomato, & Summer Corn Salad
- 5 small zucchini and/or yellow squash
- 3 Roma tomatoes
- 1/2 small red onion (Sliced)
- 1/4 cup chopped walnuts
- 1/3 cup crumbled feta for salad
- 3 tablespoon olive oil
- pinch salt and pepper
Lemon Feta Vinaigrette
- 1/4 cup crumbled feta
- 1/2 cup olive oil
- 1 garlic clove
- 3 Lemons
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
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Directions
- Step 1
Preheat the oven to 350 degrees. Spray a cookie sheet with non-stick spray. Slice the tomatoes and place on the greased baking sheet. Drizzle or brush each tomato lightly with olive oil (2 tbsp).
- Step 2
Sprinkle with sea salt and pepper. Bake for 50 minutes to one hour (once they start to brown and get crispy edges is a good sign they are done). Remove from the oven and let cool.
- Step 3
Bring a large salted pot of water to boil. Add your two ears of corn and allow cooking for about 5-6 minutes. Remove and let cool. Once cooled, using a knife remove the corn from the cob.
- Step 4
Using a vegetable peeler (you can also use a mandolin or a spiralizer, on a thick noodle setting, if you have these on hand) slice the zucchini into thick ribbon like strands (peeling top to bottom).
- Step 5
Heat a tbsp. of olive oil over medium-high heat in a large pan. Add the zucchini ribbons and sauté for 3-4 minutes. Be sure to stir so all pieces are quickly cooked. Remove from heat and add to your serving bowl.
- Step 6
Add the corn, sliced onion, feta, walnuts, and cooled roasted tomatoes to the salad bowl.
- Step 7
Using a food processor or blender pulse together garlic clove, ¼ cup feta, the juice from 3 lemons and ½ cup of olive oil, and 1/4 tsp each of salt and pepper for 30 seconds. Top the salad with this dressing and mix before serving.