 |
 |
|
Grilled Summer Salad by Jim Eaton
Slice the zucchini in half long way. Salt and pepper the cut side. Slice the green onion into quarter inch rounds and reserve. Light and heat your grill for direct cooking. When the grill is hot, 600+ degrees, add the corn and cook for 14 minutes. Add the zucchini to the grill and lower the burner to medium or redirect the coals for indirect cooking of the zucchini but keep the corn over high heat. Cook for 7 minutes. Remove the corn from the grill but leave in the husk to continue cooking. Add the tomatoes and flip the zucchini. Cook for 7 more minutes. Remove the tomatoes into a large mixing bowl. Be careful to retain the juices as they are needed for the salad dressing. Take the zucchini off the grill, cut into half inch dice and reserve. Shuck the corn and cut the kernels off the cob. I like to cut off the kernels over a cookie sheet. Salt the corn and reserve. Using a fork, smash the tomatoes until crushed. Salt to taste. Add the olive oil and stir using the same fork. When incorporated, add the vinegar and continue to stir. Add the salted corn. Add the zucchini and green onion. Lightly stir to coat with tomato dressing. Serve while warm or leave at room temperature for an hour to allow the flavors to blend. Variations: add 4 grilled chicken thighs cut into small dice for chicken salad. Add one cup of cubed cheddar cheese and top with a fried egg for a light meal. |
|
