I’m coming to you with ALL THE FRESHNESS today!
But first, how was your weekend? Did you go to the Farmer’s Market? Enjoy the weather? Make any killer recipes?
I spent the weekend decompressing from the last week of school, celebrating the end of school, and prepping for my travels to come! Oh, and eating copious amounts of Fresh Corn and Zucchini Salad!
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, warm just-baked bread, and local cheeses. Because I can’t help myself when it comes to gorgeous fresh veggies, I love coming up with yummilicious ways to enjoy them all. So let’s get to Fresh Corn and Zucchini Salad, shall we?
This salad is going to be your next favorite salad for lunch/potlucks/parties/dinner/picnics, the list is going to go on, and on, and on because it’s SO versatile! There’s no arguing with fresh vegetables in the summer – especially the light delicate flavor of zucchini and sweet, bright corn. These two perfect summer veggies tossed with a bright dressing and creamy mozzarella are rockin’ the summer salad party.
Let’s talk about easy too. Ain’t nobody got time to work on elaborate salads in the summer! Am I right? In less than 10 minutes you’re going to be on your way back into the sunshine. Whisk together a little olive oil, white balsamic, lemon juice, shallot, garlic, and a dash of red pepper flakes for a kick (if you want). It’s a bit tangy and balances out the sweetness of the corn and zucchini.
And of course there are so many ways to enjoy this salad…
-all by its lovely self
-atop a bed of peppery arugula
-tossed with Firecracker Shrimp
OH – and with all your Farmer’s Market herbs. I didn’t put any in this recipe because honestly, any combination of fresh herbs will work. It’s great with basil, mint, parsley, cilantro… mix and match your favorites for an extra burst of summer flavor!Print
A fresh, bright way to enjoy your favorite summer vegetables – with a slightly tangy dressing and creamy mozzarella!
- 2 Tablespoons olive oil
- 1 Tablespoon white balsamic vinegar
- 1 teaspoon lemon juice
- 1 1/2 Tablespoons shallot, thinly sliced
- 1 garlic clove, minced
- Dash of red pepper flakes (optional)
- Salt and Pepper to taste
- 1 medium zucchini (or 2 small), thinly sliced
- 3 corn on the cob, kernels removed
- 4-5 ounces fresh mozzarella, cubed
- Whisk together olive oil, white balsamic vinegar, lemon juice, shallot, garlic, red pepper flakes, salt, and pepper.
- Toss together dressing, zucchini, corn kernels, and mozzarella.
Excellent alone, with arugula, pasta (hot or cold!), or as a side dish.
Add in any combination of fresh herbs – basil, mint, parsley, or cilantro!