Humble zucchini gets mixed with some bold cheese and vegetables; suddenly, the result is far from everyday bland zucchini that shies away from occasion or celebration tables.
It gets messy before it is tidy for this salad, so use a can of corn if a messy kitchen is not your style.
Ingredient
For the salad
4-6 medium zucchini
2 tbsp olive oil
1 tbsp kosher salt
1 tsp freshly milled black pepper
1 small red onion
1-2 medium corn in a husk
1-2 medium tomato
1/4 cup cilantro, chopped
2 oz feta cheese, crumbled or cubed
For the dressing
1-2 minced garlic
1 tsp Aleppo pepper
1 tsp kosher salt
1/2 cup fresh lemon juice
1/2 cup extra virgin olive oil
Instruction
1. Preheat oven to 400 F. Keeping corn in their husk, remove any present corn tassels with a kitchen scissor. Bake for 25 minutes. Remove husk and silk. Break ears in half. Position ears vertically over a cutting board and slice down the kernels using a chef knife.
2. Slice unpeeled zucchinis into circles to 1/2 thick. Preheat your grill to medium heat. Season zucchinis with salt and black pepper and coat both sides with olive oil. Lay slices on the grill and cook for 3 to 4 minutes per side until fork tender.
3. Mix all dressing ingredients in a small bowl and set aside.
4. Slice onions thinly. Chop tomatoes into bite-size pieces. Chop cilantro very small.
5. In a large bowl, mix the dressing with prepped vegetables except for zucchini.
6. over a large platter, spoon over some mixed vegetables and layer with zucchinis. Repeat layering until all zucchinis and veggies are arranged. Top off with feta and serve.
It gets messy before it is tidy for this salad, so use a can of corn if a messy kitchen is not your style.
Ingredient
For the salad
4-6 medium zucchini
2 tbsp olive oil
1 tbsp kosher salt
1 tsp freshly milled black pepper
1 small red onion
1-2 medium corn in a husk
1-2 medium tomato
1/4 cup cilantro, chopped
2 oz feta cheese, crumbled or cubed
For the dressing
1-2 minced garlic
1 tsp Aleppo pepper
1 tsp kosher salt
1/2 cup fresh lemon juice
1/2 cup extra virgin olive oil
Instruction
1. Preheat oven to 400 F. Keeping corn in their husk, remove any present corn tassels with a kitchen scissor. Bake for 25 minutes. Remove husk and silk. Break ears in half. Position ears vertically over a cutting board and slice down the kernels using a chef knife.
2. Slice unpeeled zucchinis into circles to 1/2 thick. Preheat your grill to medium heat. Season zucchinis with salt and black pepper and coat both sides with olive oil. Lay slices on the grill and cook for 3 to 4 minutes per side until fork tender.
3. Mix all dressing ingredients in a small bowl and set aside.
4. Slice onions thinly. Chop tomatoes into bite-size pieces. Chop cilantro very small.
5. In a large bowl, mix the dressing with prepped vegetables except for zucchini.
6. over a large platter, spoon over some mixed vegetables and layer with zucchinis. Repeat layering until all zucchinis and veggies are arranged. Top off with feta and serve.