Corn and Zucchini Salad

Corn and Zucchini Salad

A nice recipe we found in the August, 2014 edition of Bon Appetit. Link here: Corn and Zucchini Salad with Feta.

Corn and Zucchini Salad

Corn and Zucchini Salad

From Bon Appetit magazine, August 2014.

Ingredients

  • 4 ears of corn, husked
  • Kosher salt
  • 4 small zucchini (about 11/2 pounds), thinly sliced lengthwise on a mandoline
  • 8–10 zucchini blossoms, torn into large pieces (optional)
  • 1/4 cup coarsely chopped fresh basil
  • 1/4 cup coarsely chopped fresh flat-leaf parsley
  • 1/3 cup olive oil
  • 1/4 cup white wine vinegar
  • 1/2 teaspoon crushed red pepper flakes
  • Freshly ground black pepper
  • 4 ounces feta, crumbled (about 1 cup)

Instructions

  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.
  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.
  3. DO AHEAD: Corn can be cooked 1 day ahead. Cut kernels from cobs; cover and chill. Bring to room temperature before using.
http://sourcherryfarm.com/2014/08/17/corn-zucchini-salad/

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