Best 6 Corn And Zucchini Salad With Feta Recipes

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Corn and zucchini salad with feta is a refreshing and flavorful side dish that is perfect for any summer gathering. The sweetness of the corn and the zucchini pairs perfectly with the salty feta cheese, and the herbs add a touch of freshness. This salad is also a great way to use up any leftover corn and zucchini from your garden.

Check out the recipes below so you can choose the best recipe for yourself!

CORN AND ZUCCHINI SALAD WITH FETA



Corn and Zucchini Salad with Feta image

Provided by Mona Talbott

Categories     Salad     Side     Low Carb     Low Fat     Vegetarian     High Fiber     Dinner     Lunch     Corn     Zucchini     Summer     Healthy     Raw     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield 8 servings

Number Of Ingredients 11

4 ears of corn, husked
Kosher salt
4 small zucchini (about 1 1/2 pounds), thinly sliced lengthwise on a mandoline
8-10 zucchini blossoms, torn into large pieces (optional)
1/4 cup coarsely chopped fresh basil
1/4 cup coarsely chopped fresh flat-leaf parsley
1/3 cup olive oil
1/4 cup white wine vinegar
1/2 teaspoon crushed red pepper flakes
Freshly ground black pepper
4 ounces feta, crumbled (about 1 cup)

Steps:

  • Cook corn in a large pot of boiling salted water until bright yellow and tender, about 3 minutes; transfer to a plate and let cool.
  • Cut kernels from cobs and place in a large bowl. Add zucchini, zucchini blossoms (if using), basil, parsley, oil, vinegar, and red pepper flakes and toss to combine; season with salt and pepper. Serve topped with feta.
  • Do ahead: Corn can be cooked 1 day ahead. Cut kernels from cobs; cover and chill. Bring to room temperature before using.

HEIRLOOM TOMATO, CORN, AND FETA SALAD



Heirloom Tomato, Corn, and Feta Salad image

Awesome heirloom tomato salad with a unique and decorative flavor and touch to the dinner.

Provided by wolfnet

Time 40m

Yield 4

Number Of Ingredients 12

3 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
1 tablespoon minced garlic
½ teaspoon white sugar
½ teaspoon kosher salt
ground black pepper to taste
2 ears fresh corn, shucked
4 large heirloom tomatoes
1 cup crumbled feta cheese
1 cup thinly sliced red onion
¼ cup fresh basil leaves
3 tablespoons minced fresh chives

Steps:

  • Whisk oil, vinegar, garlic, sugar, salt, and pepper for vinaigrette together in a small bowl; set aside.
  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add corn, cover, and steam until just slightly tender, 2 to 3 minutes.
  • While the corn is steaming, core each tomato and cut crosswise into 4 thick slices.
  • Carefully remove corn from the pot and remove kernels by running a knife down the sides of the ears.
  • Place one tomato slice on each of 4 plates. Drizzle with vinaigrette (using up about 1/3). Top with a little feta cheese and onion, then sprinkle with corn kernels, basil, and chives. Continue layering the ingredients, ending with a tomato slice, herbs, and cheese to garnish.
  • Let marinate at room temperature for 15 minutes before serving.

Nutrition Facts : Calories 282.8 calories, Carbohydrate 22.2 g, Cholesterol 33.4 mg, Fat 19.1 g, Fiber 4.1 g, Protein 9 g, SaturatedFat 7.2 g, Sodium 676.6 mg, Sugar 9.7 g

RAW CORN AND ZUCCHINI SALAD



Raw Corn and Zucchini Salad image

This salad pairs well with steamed fish, sauteed shrimp or scallops.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 6

3 ears corn, husks and silks removed
2 medium zucchini, thinly sliced
2 tablespoons fresh lime juice
2 tablespoons extra-virgin olive oil
2 tablespoons coarsely chopped fresh cilantro
Coarse salt and ground pepper

Steps:

  • Cut off tips of ears of corn; stand corn in a wide, shallow bowl. With a sharp knife, slice downward to release kernels (you should have about 2 cups); discard cobs. Transfer kernels to a medium bowl. Add zucchini, lime juice, olive oil, and cilantro. Season with salt and pepper and toss well to combine.

Nutrition Facts : Calories 139 g, Fat 8 g, Fiber 2 g, Protein 3 g

CORN AND ZUCCHINI ORZO SALAD



Corn and Zucchini Orzo Salad image

This summer-fresh big-bath salad of corn and zucchini orzo makes enough salad for two meals. Save 4 cups to use in our Corn, Zucchini, and Pasta Frittata.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 35m

Number Of Ingredients 11

6 medium zucchini, diced
Coarse salt and ground pepper
1 pound orzo
4 tablespoons extra-virgin olive oil
5 cups corn kernels (from 6 ears corn)
1 small red onion, chopped
1 jalapeno, seeded and diced
1 tablespoon lemon zest
1/4 cup fresh lemon juice (from 3 lemons)
1 cup fresh basil leaves, torn
4 ounces feta, crumbled (2 cups)

Steps:

  • Place zucchini in a colander and toss with salt. Place colander in sink and let sit 20 minutes. Meanwhile, in a large pot of boiling salted water, cook orzo according to package instructions. Drain and rinse under cold water to stop the cooking; transfer to a large bowl.
  • In a large skillet, heat 1 tablespoon oil over medium. Add corn and cook, stirring occasionally, until just tender, 4 minutes. Add to pasta along with zucchini, 3 tablespoons oil, onion, jalapeno, and lemon zest and juice; season with salt and pepper. Stir in basil and feta. Transfer 4 cups salad to an airtight container; refrigerate for up to 2 days and use to make the Corn, Zucchini, and Pasta Frittata.

Nutrition Facts : Calories 330 g, Fat 10 g, Fiber 5 g, Protein 12 g, SaturatedFat 3 g

ROASTED CORN AND VEGETABLE SALAD



Roasted Corn and Vegetable Salad image

This lovely salad captures the best of vegetables and doesn't heat up to kitchen!

Provided by thedailygourmet

Categories     Salad     Vegetable Salad Recipes     Corn Salad Recipes

Time 30m

Yield 4

Number Of Ingredients 11

4 tablespoons olive oil, divided
4 ears corn, in husks, soaked in water 10 min.
1 tablespoon Greek seasoning (such as Cavender's®), divided
½ teaspoon ground black pepper
1 medium zucchini, halved lengthwise and seeded
1 medium red bell pepper, quartered and seeded
1 medium jalapeno pepper, sliced in half lengthwise and seeded
¼ cup chopped fresh cilantro
¼ cup lime juice
¼ teaspoon salt
2 medium avocados, diced

Steps:

  • Preheat an outdoor grill to high heat for 10 minutes and lightly oil the grate.
  • Meanwhile peel back corn husks carefully, leaving them attached at the bottom. Drizzle oil over kernels and liberally sprinkle with 2 teaspoons Greek seasoning. Bring husks back up over corn.
  • Grill corn, turning often, about 10 minutes. Add zucchini, bell pepper, and jalapeno to the grill and cook, turning often, to allow grill marks to form on all sides, until vegetables are tender. Carefully peel down corn husks and allow corn to slightly char, developing grill marks. Remove from grill and allow to cool.
  • Remove and discard husks and cut kernels off corn cob. Cut zucchini and bell pepper into bite-sized pieces. Mince jalapeno.
  • Combine corn, zucchini, jalapeno, bell pepper, cilantro, lime juice, remaining 1 teaspoon Greek seasoning, 2 tablespoons olive oil, and salt in a large bowl. Stir in avocado just before serving.

Nutrition Facts : Calories 385.7 calories, Carbohydrate 31.8 g, Fat 29.6 g, Fiber 10.8 g, Protein 6.1 g, SaturatedFat 4.2 g, Sodium 529.5 mg, Sugar 6 g

GREEK ZUCCHINI SALAD WITH CRUMBLED FETA



Greek Zucchini Salad With Crumbled Feta image

This is from the May 2007 issue of Vegetarian Times. Cut the zucchini in ribbons with a vegetable peeler. Note marination time.

Provided by dicentra

Categories     Vegetable

Time 10m

Yield 6 serving(s)

Number Of Ingredients 10

3 tablespoons lemon juice
2 teaspoons grated lemon zest
1 garlic clove, minced (about 1 tsp.)
1/3 cup olive oil
2 medium zucchini, peeled into thin ribbons (about 4 cups)
1 medium sweet onion, thinly sliced (about 1 cup)
1/2 cup crumbled feta cheese
2 green onions, chopped (about 1/4 cup)
1 tablespoon chopped of fresh mint
1 tablespoon chopped fresh parsley

Steps:

  • Whisk together lemon juice, lemon zest and garlic in large serving bowl. Gradually whisk in oil.
  • Season with salt and pepper. Add zucchini and onion, and toss to coat. Cover and marinate overnight, or up to 2 days.
  • Sprinkle with feta, green onions, mint and parsley just before serving.

Nutrition Facts : Calories 162.3, Fat 14.8, SaturatedFat 3.6, Cholesterol 11.1, Sodium 148.5, Carbohydrate 6, Fiber 1.3, Sugar 2.8, Protein 3

Tips:

  • Choose fresh, tender corn and zucchini. This will ensure the best flavor and texture in your salad.
  • If you don't have fresh corn, you can use frozen or canned corn. Just be sure to drain and rinse it well before using.
  • You can also use other vegetables in this salad, such as cherry tomatoes, bell peppers, or cucumbers. Just be sure to cut them into bite-sized pieces.
  • Feta cheese is a classic addition to this salad, but you can also use other types of cheese, such as goat cheese, mozzarella, or Parmesan.
  • If you want a more flavorful dressing, you can add a tablespoon of olive oil or vinegar.
  • Serve this salad immediately after making it, or it will become watery.

Conclusion:

This corn and zucchini salad with feta is a light and refreshing side dish that is perfect for summer gatherings. It is easy to make and can be tailored to your own preferences. So next time you are looking for a healthy and delicious salad, give this one a try!

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