Grilled Zucchini & Corn Salad with Lemon-Basil Vinaigrette
Embracing the Garden’s Summer Glow
There’s something unmistakably magical about summer produce: the way zucchini practically multiplies overnight, how corn stalks whisper their secrets in the wind, and how basil fills the air with sweet intensity the moment the sun warms its leaves. In my kitchen, these sensations become ingredients—and in this post, I’m sharing a recipe that brings those moments together into a single vibrant dish.
This Grilled Zucchini & Corn Salad is everything I adore about summer cooking: fresh, unfussy, nourishing, and layered with flavor. It’s the kind of dish that works just as beautifully for a solo garden lunch as it does for a breezy backyard gathering. The star of the show is the char—a subtle smokiness from the grill that deepens the sweetness of corn and gives zucchini a buttery edge. Finished with a lemon-basil vinaigrette and creamy crumbles of feta, it’s comfort food dressed in sun-kissed elegance.
But this salad isn’t just delicious—it’s meaningful. It’s rooted in the joy of growing, harvesting, and savoring. And like all recipes in my Summer Garden Comforts series, it’s designed to nourish both body and spirit.
Ingredients (Serves 4)
For the Salad:
- 2 medium zucchini, sliced lengthwise into planks
- 2 ears fresh corn, husked
- ½ small red onion, thinly sliced
- ½ cup cherry tomatoes, halved
- ⅓ cup feta cheese, crumbled (or use plant-based alternative)
- 2 tablespoons chopped fresh parsley or mint
For the Lemon-Basil Vinaigrette:
- ¼ cup extra virgin olive oil
- Juice of 1 lemon
- Zest of ½ lemon
- 1 tablespoon white wine vinegar
- 1 teaspoon Dijon mustard
- 1 small garlic clove, minced
- ¼ cup packed fresh basil leaves, finely chopped
- Salt and pepper, to taste
Directions
- Grill the Vegetables
Preheat grill to medium-high. Brush zucchini and corn lightly with olive oil and season with salt. Grill zucchini planks for 3–4 minutes per side until tender and marked. Grill corn for 8–10 minutes, turning occasionally, until lightly charred. Let cool slightly. - Slice and Assemble
Cut corn kernels off the cob. Chop grilled zucchini into bite-sized pieces. In a large bowl, combine corn, zucchini, red onion, cherry tomatoes, and herbs. - Make the Vinaigrette
In a small jar or bowl, whisk together olive oil, lemon juice and zest, vinegar, mustard, garlic, and basil. Season with salt and pepper. Shake or whisk until well emulsified. - Dress and Serve
Toss the salad with vinaigrette, reserving a little to drizzle on top. Finish with crumbled feta and more fresh herbs. Serve warm or chilled.
Why It Works
This salad hits the sweet spot between simple and elevated. Zucchini becomes lush and smoky, corn brings crunch and caramel notes, and the vinaigrette adds a citrusy brightness that ties everything together. Feta adds creaminess, while basil and mint lift the entire dish into aromatic summer bliss.
It’s also incredibly versatile: serve it as a side to grilled chicken or shrimp, scoop it into wraps, or pile it onto leafy greens for a heartier bowl. For a vegan version, skip the feta or use marinated tofu crumbles.
Garden Reflections & Comfort Food Philosophy
Cooking with garden-fresh produce invites us to slow down. To notice. To choose ingredients that are not only seasonal but sacred—grown with care, harvested with pride, and prepared with intention. My hope is that this recipe feels like a little act of self-care, a dish that makes you pause and feel grateful for the abundance of summer.
As I continue this Summer Garden Comforts series, I’ll be sharing more recipes like this—ones that echo the rhythms of the garden and invite you to nourish yourself with joy and flavor. Whether you’re tending rows of vegetables or picking herbs off a windowsill, you deserve food that comforts and energizes you in equal measure.
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