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Corn and Zucchini Salad with Feta

Name: Corn and Zucchini Salad with Feta
Ingredients: 4 ears of corn, husked; Kosher salt; 4 small zucchini (about 1 1/2 pounds), thinly sliced lengthwise on a mandoline; 8-10 zucchini blossoms, torn into large pieces (optional); 1/4 cup coarsely chopped fresh basil; 1/4 cup coarsely chopped fresh flat-leaf parsley; 1/3 cup olive oil; 1/4 cup white wine vinegar; 1/2 teaspoon crushed red pepper flakes; Freshly ground black pepper; 4 ounces feta, crumbled (about 1 cup)

A small grocery run gets this on the table.

Ingredients

Steps

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directions

1.
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.
2.
Cut kernels from cobs and place in a large bowl. Add zucchini, zucchini blossoms (if using), basil, parsley, oil, vinegar, and red pepper flakes and toss to combine; season with salt and pepper. Serve topped with feta.
3.
Do ahead: Corn can be cooked 1 day ahead. Cut kernels from cobs; cover and chill. Bring to room temperature before using.

Recipes sourced from Epicurious.com.

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