Smoky Corn and Zucchini Salad

Name: Smoky Corn and Zucchini Salad
Yield: serves 4 to 6
Ingredients: 2 medium zucchini, halved lengthwise; 2 ears corn, husks removed; 3 tablespoons extra-virgin olive oil, plus more for drizzling; Kosher salt and freshly ground black pepper; 1 pint cherry tomatoes, halved lengthwise; 1 pound fresh mozzarella mini- balls, halved; 4 cups baby arugula; 1/4 cup fresh basil leaves, cut into a chiffonade; 1 teaspoon Dijon mustard; 2 tablespoons balsamic vinegar; 1/4 teaspoon crushed red-pepper flakes

December 14, 2011

Ready for a grilled salad? This late-summer mix will end your wait. No meat, just fresh, tasty grilled vegetables over baby arugula, basil, and cherry tomatoes.

Recipe information

Yield
serves 4 to 6

Ingredients

2 medium zucchini, halved lengthwise

2 ears corn, husks removed

3 tablespoons extra-virgin olive oil, plus more for drizzling

Kosher salt and freshly ground black pepper

1 pint cherry tomatoes, halved lengthwise

1 pound fresh mozzarella mini- balls, halved

4 cups baby arugula

1/4 cup fresh basil leaves, cut into a chiffonade

1 teaspoon Dijon mustard

2 tablespoons balsamic vinegar

1/4 teaspoon crushed red-pepper flakes

Preparation

Step 1
Preheat the grill with charcoal to medium-high heat.
Step 2
Drizzle the zucchini and corn with olive oil, and season with salt and pepper. Grill until tender and browned, rotating on occasion, for about 8 minutes. Let cool.
Step 3
Slice the zucchini into half-moons about 1/4 inch thick. Strip the kernels of corn off the cob. Put the corn and zucchini in a bowl, and toss with the cherry tomatoes, mozzarella balls, arugula, and basil.
Step 4
Whisk together the mustard and balsamic vinegar, and trickle in the 3 tablespoons olive oil; mix in the crushed red-pepper flakes, and season with salt and pepper. Drizzle over the veggies, and toss. Season to taste and serve.

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Reprinted with permission from The Neelys' Celebration Cookbook by Pat and Gina Nelly. Copyright © 2011 by Pat and Gina Nelly with Anna Volkwein. Excerpted by permission of Knopf, a division of Random House, Inc. All rights reserved. Pat and Gina Neely are restaurateurs, best-selling authors, popular speakers, and hosts of the Food Network hit series Down Home with the Neelys. They recently opened their first New York City restaurant, Neely's Barbecue Parlor. They live with their daughters in Memphis, where they enjoy cooking at home with family and friends. Ann Volkwein is a best-selling food and lifestyle author based in New York City and Austin, Texas. Her previous books include: The Arthur Avenue Cookbook, Chinatown New York, Mixt Greens (with Andrew Swallow), and, with Guy Fieri: Diners, Drive-Ins, and Dives; More Diners, Drive-Ins, and Dives; and Guy Fieri Food.

TagsSalad Zucchini Squash Vegetable Corn Cherry Tomato Tomato Mozzarella Cheese Dairy Arugula Leafy Greens Side Lunch Dinner Gluten Free Vegetarian Quick Easy Weeknight Meals Grilling Summer Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Recipe notes