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
-
1
Preheat a grill to medium-high (about 400°F / 200°C) or heat a grill pan over high heat.
-
2
Brush the corn and zucchini lightly with 1 tablespoon olive oil and season with a pinch of salt and pepper.
-
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.
-
4
Grill the zucchini for 2–3 minutes per side until marked and tender but still firm; transfer to the cutting board.
-
5
Cut the corn kernels off the cobs with a sharp knife and slice the zucchini into 1/2-inch half-moons.
-
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.
-
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.
-
8
Scatter crumbled feta and toasted almonds over the top and drizzle with remaining dressing if desired.
-
9
Serve immediately warm or at room temperature. Store any leftovers in an airtight container with dressing separate for up to 48 hours.
Still hungry? Try one of these
Beef Barbacoa (Slow-Braised, 3-Hour)
Slow-braised shredded beef with smoky chilies, warm spices and bright citrus—perfect for tacos, bowls, or sandwiches in about 3 hours.