Grilled Corn and Strawberry Salad with Charred Zucchini and Basil-Lime Vinaigrette
Bright kernels with smoky char, juicy strawberry slices, and ribbons of lightly crisp zucchini come together for a lively mix of textures and sweet-tangy flavors. The basil-lime vinaigrette ties everything with fresh herbal brightness and a hint of honeyed acidity, while crumbled cheese and toasted almonds add creamy and crunchy contrasts.
Swap ingredients easily: use halved cherry tomatoes instead of strawberries for a savory twist, or replace almonds with toasted pepitas for a nut-free crunch. For a vegan version omit the cheese and boost the dressing with an extra teaspoon of agave or maple. If you don't have a grill, char the corn and zucchini on a hot cast-iron skillet or under the broiler, turning frequently until evenly blackened in spots.
Serve this salad warm or at room temperature as a side for backyard grilling, a Memorial Day or Fourth of July spread, or a light summer lunch. It makes a great make-ahead option: keep dressing separate and toss just before serving to preserve texture. Leftovers keep well refrigerated for up to 2 days and are excellent folded into grain bowls the next day.
How to Make It
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1
Preheat a grill to medium-high (about 400°F / 200°C) or heat a grill pan over high heat.
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2
Brush the corn and zucchini lightly with 1 tablespoon olive oil and season with a pinch of salt and pepper.
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3
Grill the corn, turning every 2–3 minutes, until kernels are golden with darker charred spots, about 8–10 minutes total; transfer to a cutting board to cool slightly.
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4
Grill the zucchini for 2–3 minutes per side until marked and tender but still firm; transfer to the cutting board.
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5
Cut the corn kernels off the cobs with a sharp knife and slice the zucchini into 1/2-inch half-moons.
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6
Whisk together lime juice, remaining 3 tablespoons olive oil, honey, Dijon, salt, and black pepper in a small bowl until emulsified; taste and adjust seasoning.
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7
Toss grilled corn, zucchini, strawberries, red onion, arugula, and basil in a large bowl. Drizzle with most of the vinaigrette and gently toss to combine.
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8
Scatter crumbled feta and toasted almonds over the top and drizzle with remaining dressing if desired.
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9
Serve immediately warm or at room temperature. Store any leftovers in an airtight container with dressing separate for up to 48 hours.
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