Corn and Zucchini Summer Salad

Several years ago I copied this recipe down from the blog Say Yes to Hoboken but I can’t find it anywhere in her archives to link back to, so I decided to re-post it here because this is probably my favorite summer salad, it is super easy, and only takes a few minutes to throw together. (This is pretty unlike me, I don’t typically re-post recipes in full, or “adaptions” because I think the person who originally posted it should get the credit or site stats or whatever. But, as I can’t direct you to the original posting, I’m only half-way breaking my own rules. I didn’t make this up, but I absolutely love it and hope you do too.)

Corn and Zucchini Summer Salad

4 ears corn with kernels sliced off
2 medium-sized zucchini, diced
1 red bell pepper, diced
2 TB olive oil
½ cup feta cheese (or more if you love feta)
Salt and pepper to taste
1-2 TB dill (I use dried because that’s what I have)
1-2 teaspoons dill pickle juice

Slice the kernels off the corn, dice the veggies, sprinkle with as much feta as you like (that ½ cup up there is really merely a suggestion), and season to taste. The addition of dill pickle juice is mine, but the vinegaryness really brightens up this salad. This keeps for a day or two in the fridge before the feta gets all slimy and the veggies soggy, but you will probably want to devour the whole thing in one sitting.

I have added cilantro, a little jalapeno, and lime juice (instead of dill and dill pickle juice) and made this a little bit Mexi with equally delicious results. You could also probably add some shredded chicken or turkey or pork if you wanted to bulk this up for a meal (although I’ve eaten it as is for a meal and felt completely satisfied).

Makes 6 servings as a side, however I will often make a half batch of this and eat the whole thing for dinner. Because I can.