Corn and Zucchini Salad with Feta

Published: August 2014
Servings: 8
Corn and Zucchini Salad with Feta Recipe

Delicate squash blossoms are a farmers' market treasure. Look for flowers with perky, intact petals and a generous length of stem still attached.


Servings: 8
  • 4 ears of corn, husked
  • Kosher salt
  • 4 small zucchini (about 1½ lb.), thinly sliced lengthwise on a mandoline
  • 8–10 zucchini blossoms, torn into large pieces (optional)
  • ¼ cup coarsely chopped fresh basil
  • ¼ cup coarsely chopped fresh flat-leaf parsley
  • cup olive oil
  • ¼ cup white wine vinegar
  • ½ teaspoon crushed red pepper flakes
  • Freshly ground black pepper
  • 4 oz. feta, crumbled (about 1 cup)


  • Cook corn in a large pot of boiling salted water until bright yellow and tender, about 3 minutes; transfer to a plate and let cool.
  • Cut kernels from cobs and place in a large bowl. Add zucchini, zucchini blossoms, if desired, basil, parsley, oil, vinegar, and red pepper flakes and toss to combine; season with salt and pepper. Serve topped with feta.
  • DO AHEAD: Corn can be cooked 1 day ahead. Cut kernels from cobs; cover and chill. Bring to room temperature before using.
  • Recipe by Mona Talbott
  • Photograph by Roland Bello
Nutritional Content
  • Calories (kcal) 190
  • Fat (g) 13
  • Saturated Fat (g) 3.5
  • Cholesterol (mg) 15
  • Carbohydrates (g) 17
  • Dietary Fiber (g) 2
  • Total Sugars (g) 7
  • Protein (g) 5
  • Sodium (mg) 180
3.7 (48 votes)
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