Crafting A Blissful Bungalow
~ Cultivating Creativity for Daily Living ~
TM
A Note Before You Start
There are very few ingredients in this salad so it is important to use the freshest ingredients possible. A lot of the flavor for this salad comes from the grilled zucchini, but you can always roast or sauté the zucchini if you do not have a grill.
Ingredients
3 medium size zucchini
2 ears fresh corn on the cob
2 large tomatoes
⅓ cup crumbled cotija cheese (feel free to substitute any cheese of your choice)
3 Tbsp extra virgin olive oil
5 fresh basil leaves sliced into thin strips
Salt and pepper to taste
Preparation
Step 1: Preheat your grill to medium heat. Slice the zucchini into rounds about ¼” thick. Brush both sides with olive oil. Season with salt and pepper. Once the grill is hot, grill the zucchini rounds on each side for 2 minutes and remove from the grill.
Step 2: Bring a large pot of water to a boil and once boiling, carefully drop the corn into the water and boil for 4 minutes. Remove and let cool. Once cool, remove the corn kernels from the cob.
Step 3: Slice the tomatoes ¼” thick and then in half so they resemble half moons.
Step 4: Assemble the salad by alternating pieces of zucchini and tomatoes on the plate. Top with corn kernels. Drizzle with the remaining olive oil and season with salt and pepper. Top with the thinly sliced basil leaves and add the chopped cotija cheese.
Buon Appetito!