Summer Zucchini Corn And Tomato Salad Recipes

FRESH CORN, ZUCCHINI AND TOMATO SALAD

Steps:

• Cut the corn off the cob by placing it upright in a deep bowl, and cut down the sides of the cob with a sharp knife.
• Dice the zucchini into 1/2-inch pieces (leave the skin on) and add it to the bowl. Add the tomatoes, and stir to combine.
• In a separate small bowl, whisk together the vinegar, olive oil, honey and lime juice. Pour the vinaigrette over the salad and toss to combine. Garnish with fresh basil.
• Cover the salad with plastic wrap and refrigerate for at least one hour and up to 4 hours until ready to serve. Toss again before serving to re-distribute the dressing. Add salt and freshly ground black pepper just before serving.

SUMMER ZUCCHINI, CORN AND TOMATO SALAD

Steps:

• In a large skillet, heat the olive oil over a medium flame. Add the zucchini and corn and toss to coat in the oil.
• Continue mixing until the zucchini is just cooked through, approximately one to two minutes. Remove from heat.
• In a large bowl, combine the vinaigrette ingredients and whisk well.
• Add the tomatoes, avocado, and zucchini mixture and toss to coat. Serve immediately.

ZUCCHINI, TOMATO, AND CORN SALAD

Steps:

• Working with 1 zucchini at a time, cut lengthwise into very thin (julienne) strips with slicer, turning zucchini and avoiding core. Discard core.
• Toss zucchini strips with 1 teaspoon salt and let drain in a colander set over a bowl, covered and chilled, 1 hour.
• Gently squeeze handfuls of zucchini to remove excess water and pat dry with paper towels.
• Cook corn in a small saucepan of boiling water until tender, about 3 minutes. Drain, then rinse under cold water and pat dry.
• Whisk together lemon juice, sugar, pepper, and remaining 1/4 teaspoon salt in a large bowl, then add oil in a slow stream, whisking. Add zucchini, corn, tomatoes, and basil and toss well.

HEIRLOOM TOMATO & ZUCCHINI SALAD

Steps:

• In a large bowl, combine tomatoes, zucchini and peppers. In a small bowl, whisk vinegar, oil, sugar and salt until blended. Stir in herbs., Just before serving, drizzle dressing over salad; toss gently to coat.

CORN, TOMATO AND ZUCCHINI SALAD

Steps:

• Slice the kernels off the corn cobs and transfer to a large mixing bowl. Combine with the tomatoes and red onion. Make a dressing of the olive oil mustard and vinegar and season to taste with salt and pepper. Add the dressing to the vegetables and toss; marinate overnight. Right before serving, combine the zucchini with the rest of the ingredients; transfer them to a platter lined with lettuce and garnish with pitted olives.