Picnic Corn Zucchini Salad
Brighten up your next outdoor gathering with this vibrant Picnic Corn Zucchini Salad—a refreshing medley of summer’s best produce. Featuring lightly charred sweet corn, crisp zucchini ribbons, juicy cherry tomatoes, and a zesty homemade vinaigrette, this salad is a showcase of fresh, seasonal flavors. The addition of fresh basil and optional feta cheese takes it to the next level of savory satisfaction. Ready in just 25 minutes and served chilled or at room temperature, this easy yet elegant recipe is perfect for picnics, barbecues, or quick weeknight dinners. Packed with color, crunch, and a harmonious balance of tangy and sweet, it’s a guaranteed crowd-pleaser that captures the essence of summer.
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Recipe Information
Ingredients
- 2 cups sweet corn (fresh or frozen)
- 2 pieces medium zucchini
- 1 cup cherry tomatoes
- 0.5 piece red onion
- 0.25 cup fresh basil leaves
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 cup feta cheese (optional)
Instructions
Heat a large skillet over medium-high heat. Add the sweet corn (if using fresh, cut the kernels off the cob; if using frozen, thaw first). Cook for 5-7 minutes, stirring occasionally, until the kernels are lightly charred. Remove from heat and set aside to cool.
Using a vegetable peeler or mandoline, slice the zucchini into thin ribbons or strips. Transfer the ribbons to a large mixing bowl.
Halve the cherry tomatoes and thinly slice the red onion. Add both to the bowl with the zucchini.
Chop the fresh basil leaves and add them to the mixture.
In a small bowl or jar, whisk together the olive oil, lemon juice, honey, Dijon mustard, salt, and black pepper to create a vinaigrette.
Pour the vinaigrette over the zucchini mixture. Toss gently to combine, ensuring all ingredients are coated evenly.
Add the cooled corn to the salad and toss again. If using feta cheese, crumble it over the salad and gently mix.
Taste and adjust seasoning, adding more salt or pepper if needed.
Serve the salad chilled or at room temperature, making it perfect for picnics or summer gatherings.
Nutrition Facts
Calories |
1140 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.9 g | 95% | |
| Saturated Fat | 25.3 g | 127% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 2719 mg | 118% | |
| Total Carbohydrate | 102.0 g | 37% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 40.8 g | ||
| Protein | 32.5 g | 65% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 653 mg | 50% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 1682 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
