Recipe Review

This Grilled Corn & Zucchini Salad Is Summer in a Bowl

published Aug 8, 2016
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(Image credit: Minimalist Baker)

When it’s too hot to cook inside, turn to your grill (or a park nearby with a public grill) to help get dinner on the table. This salad, with grilled corn and zucchini and a zesty sun-dried tomato dressing, is the perfect meal to make on a warm summer evening.

While the grilled corn and zucchini make up the bulk of this salad, there is also an optional add-in of roasted chickpeas for a punch of protein and crunch. Since we’re trying to avoid using our ovens, I say put your cast iron skillet right on the grill and sauté those chickpeas outside for a similar effect.

The true star is the bright, flavorful sun-dried tomato vinaigrette that you drizzle on at the end. With lemon juice, fresh basil, garlic, and a touch of maple syrup, it beautifully complements the grilled veggies.

Get the Recipe: Grilled Corn & Zucchini Salad with Sun-Dried Tomato Vinaigrette from Minimalist Baker