Break out the backyard BBQ for this flavorful grilled salad!
This salad is the essence of summer: crisp greens tossed with a zingy, fresh tomato vinaigrette, garnished with sweet corn and served with grilled zucchini skewers. (For a special touch, grill the corn too!)
Fresh, simple, light, and hugely flavorful
It’s the kind of summer salad – fresh, simple, light, and hugely flavorful – that you can eat every day and yet always want more of. It satisfies the taste buds while satiating the appetite.
Wine Pairing: Bandol, dry rosé with grilled zucchini salad
I recommend a dry rosé with this bold salad. Try a rosé from Bandol, the tiny region at the most southern tip of Provence. The wines are made with a blend of grapes, with Mourvèdre at its core. Mourvèdre produces small, sweet, dark, thick-skinned berries that deliver plenty of flavor and complexity. As a result, the crisp, mineral wines of Bandol are some of the most luscious rosés produced in France.
Never Miss a Recipe
Butter lettuce salad with grilled zucchini skewers & tomato vinaigrette
2 ears fresh corn
2 young zucchinis (8″ long)
2 teaspoons grapeseed oil (or high heat oil)
1/4 teaspoon fine sea salt
1 large Butter lettuce (Boston lettuce) (1 lb) (455 g) – thoroughly rinsed, spin-dried, leaves torn in 2″ pieces
6 oz (170 g) Sungold cherry tomatoes (or regular cherry tomatoes) – halved
1 recipe fresh tomato vinaigrette
- Grill the corn as per this recipe, or shuck the ears and boil the cobs in a large pot of salted water for 2 minutes. When the corn is cool enough to handle, slice the kernels off the cob with a serrated knife. Set aside.
- Trim both ends of the zucchinis, quarter each zucchini lengthwise and cut in 1/2″ pieces. Place the pieces in a large bowl. Drizzle with the oil and sprinkle with the salt. Toss well with your hands until the pieces are well coated with the oil. Thread 4 pieces on a bamboo skewer. Repeat until all the pieces have been used. You should have 12 skewers.
- Preheat gas or electric grill or griddle to high heat. Grill the zucchini until charred. Place on a tray to cool slightly.
- Place the lettuce pieces in a large bowl. Toss with two-thirds of the vinaigrette. Spoon the salad in bowls and tuck the cherry tomatoes between the leaves. Sprinkle with the corn kernels. Top each salad with 3 grilled zucchini skewers. Drizzle the balance of the vinaigrette on top of the grilled zucchini and serve.
Tear the lettuce leaves with your fingers rather than cutting them with a knife. It’ll prevent the edges from getting brown. For a more refined salad, discard the tough center ribs.