This corn and zucchini salad recipe is the sweetest salad we know. A touch of basil and parsley, a splash of red pepper flakes, and just a touch of feta cheese cuts the sweetness and adds a complexity of flavor you won’t be able to walk away from.
First, cook the corn (or use frozen) and let cool. Then, cut up the zucchini and throw all the ingredients together. Toss to combine. Sprinkle feta cheese over the top and garnish with a bit of extra herbs. Serve cool!
4
servings20
minutes15
minutes385
kcalFresh corn, zucchini, and fresh basil make up this delicious cool salad. Add a bit of feta cheese on top!
4 Ears of Fresh Corn, Husked, Kernels Removed
4 Small Zucchini Thinly Sliced Lengthwise
¼ Cup Chopped Fresh Basil
¼ Cup Chopped Fresh Flat Leaf Parsley
1/3 Cup Olive Oil
¼ Cup White Wine Vinegar
½ tsp Crushed Red Pepper Flakes
Salt and Pepper
1 cup crumbled feta cheese
Store in a airtight container in the fridge for up to 7 days. It’s best if the feta cheese is not on it yet!
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