After a few failed attempts at a zucchini and farro salad I decided to scrap the whole idea and try something completely different. I ditched the farro, added halloumi, basil, corn, and tomato, and basically the only thing that carried over was the zucchini. I ended up loving this salad so much that the thought crossed my mind to make it again and not tell Patrick so that I could eat it all myself (don’t worry, my conscience got the better of me and I ended up sharing the salad with him).
I realize this will be my second salad recipe posted in just as many weeks, but the end of summer was meant for salads and produce laden meals. We have to get our fill before eating our weight in squash and onions this winter. Plus, this recipe (unlike last week’s tomato caprese salad) is able to be made a day in advance and leftovers make a great lunch for work or school! So for those of you going back to school right about now, make this for dinner one September weeknight and enjoy it for lunch the following day (if you can refrain from eating it all at once).
CORN AND ZUCCHINI END OF SUMMER SALAD
serves 3-4 as an entrée, more as a side dish
4 large ears of corn, kernels cut off (roughly 3 cups of corn)
2 tablespoons ghee or olive oil
3/4 pound zucchini, diced (roughly two medium zucchini)
8 ounces Halloumi
2-3 tablespoons canola oil
1/2 cup green onion, chopped
1 generous cup cherry tomatoes
1/2 cup basil, coarsely chopped
1/4 cup fresh lemon juice
1.5 tablespoons Dijon mustard
1 teaspoon red pepper flakes
3 large cloves garlic, minced
2 tablespoons olive oil
1/4 teaspoon sea salt
pepper to taste
In a medium pan (I used a 10″ cast iron pan), lightly salt the kernels of corn and sauté* in ghee or olive oil over medium-high heat for 3 minutes. After 3 minutes, toss in the diced zucchini and sauté for an additional 4 min. Remove from heat and spoon the vegetables into a medium-large bowl to cool. I like to stick the bowl in my refrigerator, if there’s room, to help speed the cooling process (aka so I can eat the salad sooner).
While the vegetables cool, heat the canola oil over medium heat in the same pan you just used (why wash another dish?). Slice the halloumi into approximately ¼ inch thick slices and fry for a couple of minutes on each side, until brown and beginning to crisp. Remove the cheese onto a cutting board and let it cool for a minute or two, then chop into bite sized pieces.
Add halloumi, green onion, tomatoes, and basil to the bowl of corn and zucchini and toss a few times to mix.
In a small bowl, whisk together the dressing ingredients and gently toss into the salad. Keep the salad in your refrigerator until ready to serve.
This can be prepped one day in advance. I’ve never tried it after the second day because it never lasts that long! Though I imagine it would be at bit soggy by the third day.
*Alternatively, you can grill the corn and zucchini on the BBQ (we are BBQ-less at the moment)