Zucchini and Corn Salad
This bright and refreshing Zucchini and Corn Salad celebrates summer's bounty with crisp vegetables, sweet corn, and a tangy vinaigrette. Perfect as a side dish for barbecues or a light lunch on warm days, this no-cook salad comes together in minutes and lets the fresh flavors of seasonal produce shine.
Prep Time
15 min
Cook Time
Serves
4 servings
Difficulty
easy
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Ingredients
Techniques: vegetable peeling, knife skills, dressing emulsification
Equipment Needed
- Vegetable peeler
- Sharp knife
- Cutting board
- Large mixing bowl
- Small bowl for dressing
- Whisk
- Measuring spoons and cups
This no-cook salad is all about showcasing fresh summer produce. The key is to slice the zucchini into thin, delicate ribbons that will absorb the bright dressing. Don't worry if they're not perfect - the rustic look is part of the charm!
This salad is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 24 hours. If making ahead, add the feta cheese just before serving. For a heartier meal, add a can of drained and rinsed white beans or some grilled chicken.