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Bon Appétit

Corn and Zucchini Salad with Feta

3.8

(53)

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Image may contain Plant Food Produce Salad Vegetable Dish and Meal
Roland Bello

Delicate squash blossoms are a farmers' market treasure. Look for flowers with perky, intact petals and a generous length of stem still attached.

Ingredients

8 Servings

4

ears of corn, husked

Kosher salt

4

small zucchini (about 1½ lb.), thinly sliced lengthwise on a mandoline

8–10

zucchini blossoms, torn into large pieces (optional)

¼

cup coarsely chopped fresh basil

¼

cup coarsely chopped fresh flat-leaf parsley

⅓

cup olive oil

¼

cup white wine vinegar

½

teaspoon crushed red pepper flakes

Freshly ground black pepper

4

oz. feta, crumbled (about 1 cup)

Preparation

  1. Step 1

    Cook corn in a large pot of boiling salted water until bright yellow and tender, about 3 minutes; transfer to a plate and let cool.

    Step 2

    Cut kernels from cobs and place in a large bowl. Add zucchini, zucchini blossoms, if desired, basil, parsley, oil, vinegar, and red pepper flakes and toss to combine; season with salt and pepper. Serve topped with feta.

    Step 3

    DO AHEAD: Corn can be cooked 1 day ahead. Cut kernels from cobs; cover and chill. Bring to room temperature before using.

Nutrition Per Serving

Calories (kcal) 190 Fat (g) 13 Saturated Fat (g) 3.5 Cholesterol (mg) 15 Carbohydrates (g) 17 Dietary Fiber (g) 2 Total Sugars (g) 7 Protein (g) 5 Sodium (mg) 180
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Reviews (53)

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  • I made this as written the first time, and found it needed a few tweaks in the steps. I first sliced my zucchini, then stacked up the slices to cut them once lengthwise and twice crosswise, making it easier for eating. Then I salted the zucchini in the bowl, added the vinegar, black pepper, and red pepper, tossed it, and let it sit while I prepared the rest of the ingredients. The brief marination gave a lot more flavor to the zucchini. Instead of boiling the corn, I cut the kernels off first, then sauteed them with a little olive oil, salt, and pepper for a few minutes--saves water and the annoyance of waiting for cobs to cool. With these adjustments, the recipe is fantastic!

    • JK

    • New York, NY

    • 7/17/2023

  • Eating raw zucchini is strange, so obviously we cooked ours. We grilled it, and also grilled the corn, and the results were quite satisfying, and far more delicious than raw zucchini would have been.

    • Charles Mingus

    • Utah

    • 8/9/2022

  • We are awash in zucchini and summer squash. I made this salad tonight and it was loved by all. Textures, layers of flavor, the taste of summer. I did not find this recipe in time to pick zucchini blossoms this morning so did without and did not miss. Will make again.

    • Anonymous

    • Sacramento, CA

    • 6/26/2020

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