https://www.marthastewart.com/318750/raw-corn-and-zucchini-salad Sprinkle with parsley. Cover and chill several hours or overnight. It happens to be an *uncooked* vegetable salad, which is the kind of side dish that you wish for on a hot and humid summer day where the thought of turning on the oven or the stove is pretty unbearable. The dressing…well I didn’t find any sun dried tomatoes in the store and we didn’t have a blender either. Zucchini season is underway, and this salad is calling your name! My Favorite Way to Enjoy Grilled Zucchini. I baked the corn, and fry / grill the zucchini using a cast iron grill pan. In a small bowl combine parsley, vinegar, lime juice, remaining olive oil, salt, and garlic. Add diced zucchini and sauté until softened and lightly browned, approximately 6 to 7 minutes. In a medium bowl, toss together corn, zucchini, scallions, and bell pepper. When ready to serve, add the dressing and toss well to coat. This Grilled Zucchini Salad with Corn and Tomatoes is tossed in a lemon dressing for the ultimate summer salad recipe! So I subbed tomato paste instead and added gourmet pesto Vegenaise and the rest of the dressing ingredients and quick-whipped it by hand. While corn is cooking, heat 1 tablespoon olive oil in large skillet. I live only a couple blocks from a Farmer’s Market which means the best weekend mornings are spent grabbing a coffee and pastry while roaming through the aisles of fresh produce, herbs, … It’s fresh, healthy, and real easy to make. https://www.budgetbytes.com/charred-corn-and-zucchini-salad Enjoy! In a large bowl toss together corn, zucchini, beans, and tomatoes. Whisk to combine well. In that beautiful salad bowl above, none of that is cooked. This Fresh Corn, Zucchini and Tomato Salad, however, may please everyone. Oh, and eating copious amounts of Fresh Corn and Zucchini Salad!