Summer Vegetable Salad
Total Time
30 minutes
Prep Time
15 minutes
Cook Time
15 minutes
Rating
4.43 out of 5 stars
(7)
Ingredients
4 servings
- 2 ears corn, (shucked)
- 1 medium orange, (red, or yellow bell pepper, cut into 1/2-inch wide strips)
- Olive oil for brushing
- 1 pint cherry or grape tomatoes, (halved)
- 1/2 English cucumber, (cut into half moons)
- 5 radishes, (thinly sliced)
- 1/4 cup feta cheese (or queso fresco, or shaved ricotta salata cheese)
- 1/2 cup coarsely chopped herbs such as cilantro, (chives, basil, or mint)
- Kosher salt and pepper, (to taste)
- 2 large limes, (cut in half crosswise)
- 3 tablespoons olive oil, (plus more for brushing)
- 1 small shallot, (finely chopped)
- 1 clove garlic, (minced)
- 1/2 teaspoon kosher salt
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Preparation
Step 1
Prepare a grill or grill pan for medium-high heat. Brush the corn and bell pepper with oil and grill, turning occasionally, until charred and tender, 6 to 8 minutes for the pepper and 12 to 15 for the con. Transfer the grilled vegetables to a cutting board as they are finished and let cool slightly.
Step 2
Brush 3 of the lime halves with oil, you won't need the 4th half, save for another use. Grill the halves, cut side down, rotating occasionally, until charred, about 5 minutes. Transfer the limes to a plate.
Step 3
To make the vinaigrette, thinly slice the garlic, then mount the salt on top. Using both the blade and flat side of a chef's knife, chop and scrape the mixture into a paste. Transfer to a small bowl or jar. Juice the grilled limes and add the lime juice and shallot to the bowl with the garlic and whisk in the oil.
Step 4
Cut the corn kernels from the cobs and roughly chop the bell pepper. Arrange the grilled vegetables, tomatoes, cucumber, and radishes in a large bowl. Add the vinaigrette and a generous pinch of salt and pepper; gently toss to combine. Sprinkle with the cheese and herbs to serve.
Step 5
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