Imagine a vibrant, fresh salad that captures the essence of summer in every single bite - this Corn, Tomato, and Zucchini Salad with Basil Oil is about to become your new seasonal obsession! Bursting with color, texture, and an irresistible herb-infused olive oil, this dish transforms simple garden vegetables into a culinary masterpiece that will have your family and friends begging for seconds. Whether you're looking for a quick side dish or a light lunch, this recipe promises to elevate your summer dining experience with minimal effort and maximum flavor.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 cups corn kernels
- 1 cup cherry tomatoes, halved
- 1 medium zucchini, diced
- 1/4 cup fresh basil leaves
- 1/4 cup olive oil
- Salt and pepper to taste
Instructions
- Prepare the basil oil by finely chopping fresh basil leaves and combining them with olive oil in a small bowl. Let the mixture sit for 10-15 minutes to infuse the flavors.
- If using fresh corn, remove kernels from the cob by standing the corn upright and carefully cutting downward with a sharp knife. If using frozen corn, thaw completely and pat dry with paper towels.
- Dice the zucchini into small, uniform cubes approximately 1/4 inch in size to ensure even cooking and consistent texture.
- Heat a large skillet over medium-high heat. Add corn kernels and cook for 3-4 minutes, stirring occasionally, until they develop a light golden color and become slightly charred.
- Add diced zucchini to the skillet and cook for an additional 2-3 minutes, just until tender but still crisp. Remove from heat and let cool slightly.
- Halve the cherry tomatoes, ensuring they are cut into similar-sized pieces for even distribution in the salad.
- In a large mixing bowl, combine the charred corn, sautéed zucchini, and halved cherry tomatoes.
- Strain the basil-infused olive oil through a fine-mesh sieve to remove basil pieces, if desired.
- Drizzle the basil oil over the vegetable mixture, and season with salt and freshly ground black pepper to taste.
- Gently toss all ingredients to ensure even coating and distribution of flavors.
- Allow the salad to sit for 5-10 minutes at room temperature to let the flavors meld together before serving.
- Optional: Garnish with additional fresh basil leaves just before serving for extra aroma and visual appeal.
Tips
- For the most intense flavor, use fresh corn kernels cut directly from the cob during peak summer season.
- Ensure your skillet is hot enough when charring corn to achieve those delicious golden-brown edges.
- Don't overcook the zucchini - you want it tender-crisp, not mushy.
- Let the basil oil sit for at least 10-15 minutes to maximize herb infusion.
- Use a fine-mesh strainer when draining basil oil for a smoother texture.
- Season gradually and taste as you go to achieve the perfect balance of salt and pepper.
- For extra freshness, serve the salad at room temperature, allowing flavors to fully develop.
- Optional garnishes like fresh basil leaves or a sprinkle of feta cheese can add extra dimension to the dish.
Nutrition Facts
Calories: 150kcal
Carbohydrates: 15g
Protein: 3g
Fat: 10g
Saturated Fat: g
Cholesterol: 0mg
