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Recipe

Grilled Corn and Zucchini Salad with Tomatoes and Basil Vinaigrette

 
Grilled Corn and Zucchini Salad 

Grilled Corn and Zucchini Salad 

 

Grilled Corn and Zucchini Salad with Tomatoes and Basil Vinaigrette

I like this because its super summery and easy, most everyone knows someone with a garden full of these ingredients. It’s also easily adaptable, take out the mozzarella and make it vegan, or throw in some chicken and it becomes a complete dinner!

Serves 4

2 Ears of corn, shucked

2 Medium Zucchini, ends trimmed

1 C Cherry Tomatoes, halved

1 C fresh Mozzarella, cubed or torn into 1 inch pieces

Handful of arugula or spinach, optional. I like adding greens so I can feel better about eating all this mozzarella J

Vinaigrette

Handful of fresh Basil leaves, about ½ c

1 small clove Garlic

Pinch of Chili flakes, optional

1/3 c Olive Oil1

1/3 c red wine Vinegar

1 t of kosher Salt

Directions:

If you’ve got your grill going for something else, throw the corn on there too, otherwise just fire up the broiler and let them get a little charred in places. Set aside to cool. Slice zucchini into ribbons with a vegetable peeler. Stick them in a bowl and add 1 T of your vinegar and oil, and a pinch of salt. Toss to combine and let them hang out while you make your basil dressing. Combine all vinaigrette ingredients in a food processor and blitz it til its smooth. By now your corn should have cooled. Using a long knife, cut the corn kernels off the cob and into a bowl.

Plating- You can just tip it all into a bowl and go to town, but if youre feeling fancy start by layering the zuchinni onto a platter, then scatter the corn, tomatoes, and cheese over it. Drizzle the vinagriette over everything.

Should be served room temperature