Rudey's Room

Zucchini and Corn Salad with Feta

“If you really want to make a friend, go to someone’s house and eat with him … the people who give you their food give you their heart.”

– Cesar Chavez


As summer draws to a close, I’ve got a salad recipe for you. It’s a seasonal recipe – the ingredients likely abound at both your farmer’s market and grocery store.

It’s a fit for the entire family because it’s easy to deconstruct. My husband and I savored it in its entirety. The girls turned their noses up at the salad. Anticipating this, I had made a couple extra ears of corn for them and tossed the basil on top. I mixed mine with orzo and the rest of the family added flank steak with a side of orzo to complete their meal.

Next time, my plan is to crumble a little feta on their orzo and sneak in a few slivers of zucchini in hopes to build their palate.


Bon Appétit

What You’ll Need

  • 4 ears of corn, husked
  • Kosher salt
  • 4 small zucchini (about 1½ lb.), thinly sliced lengthwise on a mandoline
  • 8–10 zucchini blossoms, torn into large pieces (optional)
  • ¼ cup coarsely chopped fresh basil
  • ¼ cup coarsely chopped fresh flat-leaf parsley
  •  cup olive oil
  • ¼ cup white wine vinegar 
  • ½ teaspoon crushed red pepper flakes
  • Freshly ground black pepper
  • 4 oz. feta, crumbled (about 1 cup)

What You’ll Do

  • Cook corn in a large pot of boiling salted water until bright yellow and tender, about 3 minutes. Transfer to a plate and let cool.
  • Cut kernels from cobs and place in a large bowl. Add zucchini, zucchini blossoms (if desired) basil, parsley, oil, vinegar, and red pepper flakes. Toss to combine. Season with salt and pepper. Serve topped with feta.
  • DO AHEAD: Corn can be cooked 1 day ahead. Cut kernels from cobs, cover, and chill. Bring to room temperature before using.
  • NOTES: I’ll be honest, I have a mandoline – received as a wedding gift – and have NO IDEA how to use it properly. I tried with this recipe and failed, ending up with little bits of zucchini. Do you have any tips? Also, I opted out of the zucchini blossoms and prefer to use apple cider or champagne vinegar as there is less edge than white vinegar.

Ciao for now.

(The above picture is at the Logan Square Farmer’s Market – which I quite love strolling through on a Sunday morning).

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