Chef Megan Mitchell

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Zucchini and Yellow Squash Salad with Sweet Corn and Feta

  • Serves: 4
  • Complexity: easy
  • Print
Zucchini and Yellow Squash Salad with Sweet Corn and Feta

Ingredients

  • 3 medium zucchini
  • 3 medium yellow squash
  • 2 ears sweet corn
  • 5-ounce feta cheese block, preferably made from sheep milk
  • 4 green onions, thinly sliced on a bias
  • Micro cilantro, for sprinkling
  • FOR THE DRESSING:
  • 1 cup cilantro leaves, packed
  • 1/3 cup grapeseed oil
  • 1/3 cup rice wine vinegar
  • 2 tbsp. honey
  • 1 tsp. cumin
  • Salt and pepper, to taste

Directions

  1. Begin by making the dressing. In a high power blender combine the cilantro, oil, vinegar, honey, cumin and a large pinch of salt and pepper. Blend on high until smooth and bright green. Taste for seasoning. Set aside until needed.

  2. To prep the squash, lay the zucchini on its side. Using a vegetable peeler, peel the zucchini into long, flat planks lengthwise. Place into bowl. Continue with the yellow squash.

  3. To prep the corn, peel away the husks and remove any hairs from the cob. Lay it on its side and cut down to remove the kernels. Place into the squash bowl.

    Add in the feta, broken into small chunks, along with the green onions.

  4. Place on a large platter or shallow bowl, drizzle with the dressing and finish with a sprinkling of micro cilantro and freshly cracked black pepper.

    Recipe Courtesy of Megan Mitchell

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