Corn and Zucchini Summer Salad
Based on a recipe from Ahead of Thyme.
1⁄2 shallot (minced)
1 tablespoon white wine vinegar
3 tablespoons olive oil
4 corn ear (shucked)
1 tablespoon vegetable oil
2 zucchini (small, halved and thinly sliced)
1 pint tomatoes, cherry (halved)
1⁄3 cup cheese, ricotta salata (diced)
1⁄3 cup basil leaves, fresh (chopped)
3 scallions (thinly sliced)
1 dash salt and pepper (to taste)
Preheat grill to a medium-high heat. Brush shucked corn with a small amount of vegetable or canola oil and grill over medium-high heat, turning as needed, until slightly charred (10-15 minutes). Set aside to cool.
In a small bowl, combine minced shallot and white wine vinegar; let sit for 5 minutes. Whisk in olive oil and salt and pepper to taste. When corn has cooled, slice kernels off cobs and place them in a large bowl. Add raw zucchini, cherry tomatoes, cheese, scallions, and dressing; toss to coat. Add basil and stir in gently, then serve warm or at room temperature.