Grilled Zucchini Salad with Corn and Basil Oil
Grilled Zucchini Salad with Corn and Basil Oil is hearty with farro, grilled corn and zucchini, burrata, and a vibrant basil oil vinaigrette.
Ingredients
Basil Oil
- 1 cup basil leaves (loosely packed, 0.75 ounces or 21 grams)
- ⅓ cup olive oil
Grilled Zucchini Salad
- 1 cup farro (quick cooking)
- 2 med zucchini
- 2 ears corn
- 2 tablespoon olive oil (as needed)
- 1 teaspoon kosher salt (divided)
- ½ teaspoon black pepper (ground, divided)
- 2 tablespoon red wine vinegar
- 8 oz. burrata
- basil leaves (for garnish)
Instructions
Basil Oil
- Prepare an ice bath in a medium bowl.
- Bring a small saucepan of water to a boil. Submerge the basil leaves in the boiling water for 5-10 seconds.
- Transfer the basil leaves to the ice bath with a slotted spoon. allow them to chill for 30 seconds to one minute. Move them to a clean and dry kitchen towel and pat them as dry as possible.
- Add the basil leaves and ⅓ cup olive oil to a small blender or use an immersion blender. Blend until the leaves are well broken down and the oil mixture is a vibrant green.
- Strain the basil oil over a fine mesh strainer without pressing on the leaves. Transfer the green oil to a small bowl or jar and set it aside.
Grilled Zucchini Salad
- Bring 4 cups of water to a boil in a medium sauce pan. Add the farro and cook, stirring occasionally, for 10-12 minutes, or according to package directions.
- When the farro is cooked, drain it in a colander and rinse it with cool water. Set it aside.
- Slice the zucchini into rounds that are between ¼- and ½-inch. Clean the corn, removing the silk and husks.
- For grilling: Toss the zucchini with 2 tablespoons of olive oil, ½ teaspoon salt, and ¼ teaspoon pepper. Grill the zucchini and corn on medium-high heat until cooked through with a bit of char, about 5 minutes per side. Use a grill basket if you have one or your grill grates are so far apart that the zucchini falls through.
- For broiling: Toss the zucchini with 2 tablespoons of olive oil, salt, and pepper. Preheat your broiler and line a sheet pan with foil. Arrange a wire rack over the pan and place the zucchini slices on the rack. Broil about 5 minutes per side or until vegetables are tender and a bit blistered. Repeat as needed to cook both the zucchini and the corn.
- Cut the corn kernels from the cobs and set them aside.
- Combine the basil oil from above with the red wine vinegar, ½ teaspoon salt, and ¼ teaspoon pepper. Shake or whisk to combine the dressing.
- Place a bed of cooked farro on a large platter or shallow bowl. Top it with the grilled zucchini slices and charred corn.
- Tear the burrata into smaller pieces and place it evenly among the farro, corn, and zucchini.
- Drizzle the salad with the basil oil vinaigrette and garnish it with fresh basil leaves.
Nutrition facts are sometimes provided below and are calculated using an online calculator. With specific brands of ingredients and additions, omissions, or substitutions the nutrition facts may change. We encourage you to use your own nutrition facts calculator to obtain the most accurate nutrition facts for your meal.
Nutrition Facts
Calories: 373kcalCarbohydrates: 28gProtein: 11gFat: 27gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 27mgSodium: 397mgPotassium: 281mgFiber: 6gSugar: 2gVitamin A: 615IUVitamin C: 12mgCalcium: 229mgIron: 1mg
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