Happy Saturday foodie friends! The weather is getting a lot warmer where I am, which means, grilling season is here! This week I created a grilled corn and zucchini salad. So many amazing flavors going on in this salad. From the grilled corn, grilled zucchini, cherry tomatoes, mozzarella, fresh basil and a lemon basil vinaigrette to dress the salad. I added grilled chicken to this salad. Feel free to add any type of protein you’d like. If you are barbecuing this weekend or need a dish to bring to a gathering, then look no further. This salad will be a crowd pleaser! Enjoy the weekend!

Mare’s Grilled Corn and Zucchini Salad

Serves: 4-6

Ingredients

2 large zucchini

8 ears of corn

2 cups cherry tomatoes, halved

1 package mozzarella pearls

1 tablespoons fresh basil, chopped

Oil

Salt

Pepper

Dressing

3-4 tablespoons extra virgin olive oil

2 tablespoons lemon juice

1/2 teaspoon lemon zest

1 tablespoon vinegar

Salt

Pepper

1 tablespoon fresh basil, chopped

1-2 cloves garlic, chopped or processed through a garlic crusher

Directions

In a small bowl, add all ingredients for salad dressing. Stir until well combined. Set aside until later. Preheat grill to medium high at 400° F. Drizzle zucchini with oil and season with salt and pepper. Grill zucchini until fork tender or for about 2-3 minutes each side. Grilling time may vary. Once zucchini is done, take off grill and set aside. Boil a pot of water for the corn. Once the water is boiling, place corn in the pot. I boiled the corn for about 8 minutes. Once it’s done place on grill. I grilled the corn 2 minutes on each side. After corn is done, remove from grill and set aside. Once zucchini has cooked a little, cut in half, then again into smaller pieces. Once the corn has cooled, remove the kernels with a knife from the cob. In a large bowl, add zucchini, corn, tomatoes, mozzarella and basil. Pour dressing over salad and mix everything until dressing is combined. Adjust seasonings if need be. Enjoy!