Zucchini Salad with Corn, Squash Blossoms & Feta

Zucchini Salad with Corn, Squash Blossoms & Feta

Talk about keeping things on the light side recently! I hope you all aren't craving more in depth recipes because for the time being we're keeping things easy breezy over here! This zucchini salad with corn, squash blossoms and feta is perfect served alongside your favorite summer BBQ items. We brought this salad to a friend's birthday Sunday evening and it was enjoyed alongside some grilled steaks. It's light and refreshing but still packs a lot of flavor. In fact, folks loved it so much that I made it again so I could photograph/blog about it. The second time I made this salad we served it as a side dish to a simple chilled cucumber soup. Both Taylor and I love this salad so much because it uses so much of the summer bounty that we're harvesting right now. This is the kind of salad I dream about in the dead of winter when summer feels like a million miles away. I hope you all enjoy this dish as much as we do. If you can't get your hands on squash blossoms you can simply leave them out. Cheers from Tumbleweed Farm.

Zucchini Salad with Corn, Squash Blossoms & Feta

Prep Time: 15 minutes
Cook Time: 3 minutes
Serves: 4

Ingredients

  • 4 ears of corn, husked
  • 1/4 cup unsalted sunflower seeds
  • 2 medium-small zucchini, spiralized (this is my favorite spiralizer) or use a vegetable peeler to achieve a similar cut
  • 2 medium-small summer squash, spiralized
  • 2 scallions, finely chopped (white and light green parts only)
  • 1/4 cup loosely packed fresh basil, finely chopped
  • 1/4 cup loosely packed fresh parsley, finely chopped
  • 6-8 zucchini blossoms, torn into small pieces (optional)
  • 1/3 cup extra virgin olive oil
  • 1/4 cup red wine vinegar
  • 1/2 teaspoon crushed red pepper flakes
  • 3/4 cup crumbled goat's milk feta
  • salt and pepper to taste

Preparation

  1. Cook the corn in a large pot of boiling water for 3 minutes. Remove from the water and set aside to cool.
  2. In a small dry skillet over medium heat, toast the sunflower seeds until golden brown. About 3-5 minutes. Shake the pan often to avoid burning.
  3. When the corn is cool enough to handle cut the kernels from the cobs and place in a large bowl. Add the zucchini,, summer squash, scallions, herbs, squash blossoms (if using) olive oil, red wine vinegar and crushed red pepper flakes. Toss until everything is mixed well together. Top with the feta and toasted sunflower seeds and season to taste with salt and pepper.

Notes

*Use this recipe as a guide *Adjust measurements and ingredients as necessary *Taste test as you go *Salad tastes best when prepared no more than 1 hour before serving

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