A delightful summer salad full of grilled veggies
You might have noticed by now that I love to grill. This salad is a mix of grilled corn, grilled zucchini, and grilled bell peppers tossed with tomatoes, diced red onion, and cilantro with a light cumin lime dressing. It would also be fantastic with avocado and cotija cheese.
Update 10/19/21: read about my backyard taco night!
I grilled my veggies up the day before and made the salad the morning of my Cinco de Mayo party. Save the tomatoes to toss in right before you serve though. Refrigeration just kills the flavor of tomatoes. I will definitely be making this salad all summer long!
Optional: avocado chunks, cotija cheese
- Rub corn, zucchini, and bell peppers with olive oil. Heat a grill to medium-high heat and grill veggies over direct heat until zucchini and peppers are tender and corn is slightly charred.
- Remove from heat, let cool slightly, and cut zucchini and sweet pepper into chunks. Cut corn off of cob and toss with red onions, fresh cilantro, and dressing. Chill salad until ready to serve, then add chopped tomatoes.
- Whisk all ingredients together.