Description
A vibrant summer salad combining smoky grilled zucchini, sweet charred corn, peppery arugula, and salty feta. Simple, fresh, and naturally gluten-free, perfect for warm-weather gatherings or light meals.
Ingredients
2 medium zucchinis, sliced into 1/4-inch rounds
1 ear of fresh corn, husked
2 cups arugula
1 cup crumbled feta cheese
2 tablespoons olive oil
1 lemon, juiced (about 3 tablespoons)
2 cloves garlic, minced
1 teaspoon honey or maple syrup
Salt and black pepper to taste
Instructions
Preheat grill to medium-high heat (around 375°F)
Toss zucchini slices and corn in olive oil, season with salt and pepper
Grill zucchini until tender with char marks (about 5 minutes per side), remove
Grill corn, turning occasionally, until lightly charred (about 10 minutes total)
In a large bowl, combine grilled veggies, arugula, feta, and lemon juice
Mix garlic and honey into dressing, toss with salad
Season with salt and pepper to taste
Notes
For vegan option: substitute feta with vegan cheese or nutritional yeast
Add toasted walnuts or sunflower seeds for crunch
Store in fridge for up to 2 days, serve chilled or at room temperature