Best Summer Corn & Zucchini Salad with Lemon Vinaigrette
A vibrant, refreshing salad showcasing peak-season vegetables at their absolute best, brightened by a zesty lemon dressing. This mediterranean-inspired vegetarian ready in about 28 minutes pairs fresh corn, zucchini, red onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 145 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cups fresh corn
- 1.5 cups zucchini
- 1/4 cup red onion
- 1/4 cup fresh basil
- 1 lemon
- 3 tbsp extra virgin olive oil
- 1 tbsp white wine vinegar
- 1 tsp Dijon mustard
- 1/4 tsp salt
- 1/8 tsp freshly ground black pepper
Instructions
- Step 1: Blanch 2 cups fresh corn kernels in boiling water for 2 minutes, then shock in ice water to preserve color. Slice 1.5 cups zucchini into 1/4-inch half-moons and sauté in 1 tsp olive oil over medium heat for 5 minutes until tender-crisp.
- Step 2: Thinly slice 1/4 cup red onion and chop 1/4 cup fresh basil. Whisk together 1/4 cup lemon juice, 3 tbsp olive oil, 1 tbsp white wine vinegar, 1 tsp Dijon mustard, 1/4 tsp salt, and 1/8 tsp black pepper until emulsified.
- Step 3: Toss warm corn, zucchini, red onion, and basil with 3/4 of the vinaigrette in a large bowl. Chill for 30 minutes to let flavors meld.
- Step 4: Just before serving, drizzle with remaining vinaigrette and toss gently until vegetables are evenly coated and glistening.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Best Summer Corn & Zucchini Salad with Lemon Vinaigrette take to make?
Total time is about 28 minutes (20 min prep + 8 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Best Summer Corn & Zucchini Salad with Lemon Vinaigrette?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep fresh corn from drying out.
Can I substitute ingredients in Best Summer Corn & Zucchini Salad with Lemon Vinaigrette?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Best Summer Corn & Zucchini Salad with Lemon Vinaigrette for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Best Summer Corn & Zucchini Salad with Lemon Vinaigrette?
Mediterranean vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
- ★★★★☆
Very good for a 8-minute recipe. Would bump up the spice level though.
- ★★★☆☆
Okay for a quick meal. I've had better vegetarian dishes though.
