Perfect for a potluck, this salad is even better the second day.
INGREDIENTS
3 ears corn, shucked
2 medium zucchini, cut longwise into ¼-inch slices
2 Tbsp. olive oil, plus more for grilling
1 tsp. dijon mustard
2 Tbsp. lemon juice
10 cherry tomatoes, halved
¼ cup crumbled feta cheese
½ cup chopped fresh dill
Kosher salt and freshly ground black pepper to taste
PREPARATION
• Prepare a charcoal grill for high, direct heat.
• Brush the corn and zucchini with olive oil then grill over direct heat, turning occasionally, until tender, 3 to 5 minutes for the zucchini and 10 minutes for the corn. Remove from grill and let cool.
• Chop the zucchini into bite-sized pieces and remove the kernels from the cob.
• In a large bowl, whisk together the mustard, lemon juice and olive oil. Add the corn and zucchini and toss. Stir in the tomatoes, feta, dill, and salt and pepper to taste. Refrigerate until ready to serve.
This article appears in July 2016.