Bright, fresh, crispy, juicy, vibrant, effervescent…these are all words I tend to associate with summertime. I wanted to create a dish that showcased this seasonal descriptive. But also, highlight what a large role local produce plays in my nightly meals. I am a farmers’ market frequenter and I tend to buy what speaks to me that week. If the kale is looking colorful and crunchy I may grab some to make my favorite kale and brussel sprout salad . It could also be the blueberries that call my name to make a cobbler. My weekly market loot is always full of menu possibilities. This week there were three to make this zucchini ribbon salad with roasted tomatoes and summer corn.
July and August are peak season for some New Jersey favorites like tomatoes and corn. Both were standing out to me to be plucked up and used for a dish on this trip to the farmer’s market. These vegetables along with another summer favorite, zucchini, are at the forefront of this week’s post. This recipe is stress-free and a great option as a side dish for a BBQ. The salad would also be a perfect standalone dish for a light weeknight meal.
Some of the tools you may need/want for this are a mandolin or a Vegetable Peeler. I’ve got quick links for your right here to some of my favorites:
…all for the love of the dish
- Zucchini Ribbon, Roasted Tomato, & Summer Corn Salad:
- 4-5 small zucchini and/or yellow squash
- 3 Roma tomatoes
- 2 ears of corn
- 1/2 small red onion (Sliced)
- 1/4 cup chopped walnuts
- 1/3 cup crumbled feta for salad
- 1 tbsp olive oil for sauteed zucchini
- 2 tbsp for brushing tomatoes
- sea salt and pepper
- Ingredients for Lemon Feta Vinaigrette:
- 1/4 cup crumbled feta
- 1/2 cup olive oil
- 1 garlic clove
- 3 lemons (Juice)
- sea salt and pepper
- Tools needed- Vegetable Peeler or Mandolin & Food Processor or Blender
- Preheat the oven to 350 degrees. Spray a cookie sheet with non-stick spray. Slice the tomatoes and place on the greased baking sheet. Drizzle or brush each tomato lightly with olive oil.
- Sprinkle with sea salt and pepper. Bake for 50 minutes to one hour (once they start to brown and get crispy edges is a good sign they are done). Remove from the oven and let cool.
- Bring a large salted pot of water to boil. Add your two ears of corn and allow cooking for about 5-6 minutes. Remove and let cool. Once cooled, using a knife remove the corn from the cob.
- Using a vegetable peeler (you can also use a mandolin if you have one on hand) slice the zucchini into thick ribbon like strands (peeling top to bottom).
- Heat a tbsp. of olive oil over medium-high heat in a large pan. Add the zucchini ribbons and sauté for 3-4 minutes. Be sure to stir so all pieces are quickly cooked. Remove from heat and add to your serving bowl.
- Add the corn, sliced onion, feta, walnuts, and cooled roasted tomatoes to the salad bowl.
- Using a food processor or blender pulse together garlic clove, ¼ cup feta, the juice from 3 lemons and ½ cup of olive oil, and 1/4 tsp each of salt and pepper for 30 seconds. Top the salad with this dressing and mix before serving.