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Fire Roasted Summer Salad

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Fire Roasted Summer Salad

A new twist on a the typical salad. Perfect for summer!
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Course dinner, lunch
Cuisine American

Equipment

  • skillet
  • whisk
  • small bowl

Ingredients
  

Salad

  • 2 tbsp extra-virgin olive oil
  • 3 small / medium zucchini sliced into 1/4 inch thick coins
  • 1 jalapeño seeds and ribs removed, finely chopped
  • 2 cloves garlic minced
  • 1/4 tsp kosher salt
  • 1 1/2 cups frozen/thawed corn (or 2 ears of fresh grilled corn) we use Trader Joe's fire-roasted frozen corn
  • 1 pint cherry tomatoes halved
  • 1/2 cup crumbled feta cheese

Chili-Lime Vinaigrette 

  • 3 tbsp extra-virgin olive oil
  • 2 tbsp fresh lime juice
  • 1/2 tsp chili powder
  • 1/4 tsp kosher salt
  • 1/4 tsp ground cumin
  • 3 tbsp finely chopped fresh cilantro plus more for garnish

Instructions
 

  • Cooking Instructions 
    STEP 1 
    Heat 2 Tbsp. oil in a large skillet over medium. Add zucchini; cook 5 to 7 minutes, stirring only occasionally, until golden-brown and tender. Add jalapeño and garlic; cook 2 more minutes, until aromatic. Stir in corn, cook 1 minute, until heated through. Season with salt and transfer mixture to a bowl. 
    STEP 2
    Prepare Chili-Lime Vinaigrette by combining olive oil, lime juice, chili powder, salt, cumin, and cilantro in a small bowl; stir with a whisk.
    STEP 3
    Add tomatoes and feta cheese to zucchini mixture. Pour dressing over the top and gently toss to combine. Garnish with additional cilantro, if desired. 
Keyword feta cheese, Garlic, Salad, tomatoes, Vegetables, zucchini
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