What I refer to as the “decadent salad” - a super rich and creamy vegetable…
Grilled Corn & Zucchini Burrata Salad
Warning!!! The dressing and crumb topping on this may be some of the best!!! Prepare for addiction! If this doesn’t scream summer salad, I don’t know what does! My favorite summer comfort food, grilled zucchini, gets all jazzed up with sweet corn, arugula, juicy tomatoes and decadent bundles of burrata cheese! Your vegetarian friends will be praising you for this!
I’ve been sitting around, trying to convince myself to make a recipe that included burrata. It’s been a whole year since I was introduced to this cheese at a local wine bar and I had to have it again! It’s also my favorite time of year for grilled vegetables, so here it goes. Grilled zucchini, grilled corn, bursting tomatoes and arugula – all snuggled around smooth and creamy balls of burrata. Boom! Summer has arrived and this salad is going to become your everything!
Patio parties and get togethers in the warmer months of the year are special and super relaxing (in Florida, that’s ten months out of the year to be exact). There’s nothing better than opening a bottle of wine with friends outside while the grill is going and appetizers are flooding the table. A chill, relaxing evening over a few cheese-inspired recipes is where you can find me on a late June night.
What I think about the most in summer is zucchini though. Grilled zucchini to be specific. I’ve talked a lot about the significance it had with my family and our tomato and zucchini garden. I looked forward to it every year ESPECIALLY grilled and served hot! I’ve most recently developed a joy for grilled corn. How this happened? I don’t know but it’s working for me and it adds a wonderful pop of sweetness to any dish. The one other thing I know is better in the summer are little cherry or grape tomatoes!
So why not add them all together and make a special salad that pretty much all your guests will enjoy? This salad brings so many memories to life and makes me think of summer nights at home. Now getting to share it with close friends and family over a bottle of white wine or prosecco is even more relaxing and comforting.
This is my idea of a perfect summer dish and just pure comfort food. Weird, I know! It has so much flavor but also is light, healthy and still pretty elegant. Even better if you have all the vegetables in your garden in their natural freshest form!
So next time you’re struggling to get creative for a patio dinner party, think about this classy, simple and lean dish. It’s perfect as an appetizer, side salad or even the main entree for those who don’t want meat for dinner. If nothing else, IT’S GORGEOUS! Even those who didn’t think they wanted to indulge in vegetables will be itching to try this plate!
The crumb topping on this is probably what makes this whole recipe amazing. I definitely ate more of that directly from the pan than on the actual salad!
Grilled Corn & Zucchini Burrata Salad
- 3 medium-large zucchini halved
- 2-3 large ears or corn husked
- 4-6 cups arugula loosely packed
- 8 ounces burrata (2 / 4oz balls)
- ½ medium red onion quartered lengthwise, ends attached
- ½ pint cherry or grape tomatoes halved
- nonstick cooking spray
- ½ cup panko bread crumbs
- ¼ cup pistachios roasted, lightly salted
- ¼ cup parmesan shaved
- sea salt to taste
- cracked black pepper to taste
- ¼ cup basil leaves loosely packed
- Lemon Garlic Vinegerette (see recipe below)
- Follow instructions below for dressing before starting.
- Fill a large pot with water and bring to a boil. Husk corn and let boil for 4-5 minutes. Remove and dry.
- Preheat grill to high heat.
- Slice zucchini in half. Once the grill is completely heated and greased down, add zucchini, flat side down and cook for 3-4 minutes until they develop dark grill marks. Also add the corn at this time.
- Flip zucchini over and cook for another 2-3 minutes on the other side. Remove, let cool slightly and add sea salt and cracked black pepper. For the corn, allow 2-3 minutes on each side of the corn, flipping about 3 times. Remove and let cool slightly. Add salt and pepper.
- Cut all the corn off the husk and roughly chop the zucchini into bite sized pieces. Set aside.
- In a cast iron skillet or frying pan, add a drizzle of olive oil and bring pan to medium-high heat. Place the onions in the pan and let cook for about 2 minutes on each side. Add tomatoes right at the end for a quick cook. Set aside and add salt and pepper. Add drained burrata in the pan. As the pan cools, the burrata will heat up and soften. Do not let it melt. Remove from pan and set on a serving tray after a minute or two.
- On that same serving platter, add arugula, corn, zucchini, tomatoes, onions, parmesan cheese and then drizzle with a little of the Lemon Garlic Dressing.
- In a medium sauce pan, spray with nonstick cooking spray and bring pan to medium heat. Add panko bread crumbs and carefully toast for 1-3 minutes until golden brown and then set aside. In a food processor, blend and breakdown the pistachios until they are the same consistancy as the panko. Add into the panko pan and combine.
- Sprinkle over the top of the salad at the very end and then garnish with basil leaves.
And let’s not forget this INCREDIBLE dressing!!!! Omg!!!! Write this down now because this citrusy, light and classic vinaigrette is now your number one in the salad dressing department! It’s super easy and so versatile in so many recipes!!!
You will want to keep this dressing on hand at all times as it will enhance so many meals!
Lemon Garlic Dressing
- ¼ cup olive oil extra virgin
- 2 medium-large lemons juiced, zest of one
- 2 tablespoons white wine vinegar
- 1 tablespoon garlic minced or paste
- 1 teaspoon Italian herb blend dried
- 1 teaspoon dijon mustard
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon honey (optional)
- Whisk together all ingredients.
- Marinate chicken or seafood in this dressing.
- Toss with a salad.
- Dip a fresh baguette into this dressing as an appetizer.
- Drizzle over roasted or grilled vegetables right before serving.
- Marinate with or spoon over a mild cheese for a great charcuterie board treat.