The calendar might say summer for a few more weeks, but Labor Day Weekend always seems like the end of the season. Utilizing corn and zucchini, this easy salad is a wonderful recipe as we transition from summer to fall. It’s so simple to make, and the flavors are versatile enough to go with grilled steak or chicken, or even as a lighter side to accompany your standard burgers and hot dogs. Much healthier than many of your traditional party side, this will make a great addition to your Labor Day spread. And since you can make the whole dish in under 10 minutes, it’s also a good recipe to keep on hand for busy weeknights.
- 4 ears of corn, husked
- Salt for corn
- 4 small zucchini, thinly sliced lengthwise on a mandolin
- 1/4 cup coarsely chopped fresh basil
- 1/4 cup coarsely chopped fresh parsley
- 1/3 cup olive oil
- 1/4 cup apple cider vinegar
- 1/2 teaspoon crushed red pepper flakes
- Black pepper
- 1 cup crumbled feta
- Cook corn in a large pot of salted boiling water until tender. Remove from pot and set aside to cool.
- Cut kernels from cob and place in a large bowl.
- Add remaining ingredients and toss to combine. Season with salt and pepper to taste.
- Serves 8.
- (Recipe inspiration found in the August 2014 Bon Appetit magazine.)
Tip: If not serving immediately, you may wish to wait to add the basil and parsley to avoid wilting. Will keep in the refrigerator for up to 5 days.
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