Ingredients
Scale
- 2 medium-sized zucchini (cut into ½-inch thick half-moons)
- 2 cups cherry tomatoes (halved)
- 2½ cups corn kernels
- 2 tablespoons olive oil (divided)
- salt and freshly ground black pepper (to taste)
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 clove garlic (minced)
- 1 teaspoon dried oregano (or any other dried herbs)
- salt and freshly ground black pepper (to taste)
- 2 cups arugula
- ½ cup crumbled goat cheese (you could also use bleu cheese or feta cheese)
Instructions
- Prep the grill. Preheat an outdoor grill to medium-high, about 425F. Brush the grill grates with oil.
- Grill the zucchini. Drizzle olive oil over the zucchini slices and season them with salt and pepper. Grill the zucchini for 2 to 3 minutes per side or until tender and grill marks appear.
- Grill the tomatoes and corn. At the same time, grab a grill pan and combine the tomatoes and corn inside the pan; drizzle with a tablespoon of olive oil and season with salt and pepper. Set the grill pan on the grill and cook, stirring frequently, until the tomatoes and corn are charred, about 2 to 3 minutes.
- Make the dressing. Meanwhile, in a salad bowl, whisk together 3 tablespoons of olive oil, lemon juice, garlic, oregano, salt, and pepper.
- Finish and serve. To the dressing, add the zucchini, tomatoes, corn, and arugula; toss to coat until well combined. Top the zucchini salad with crumbled cheese and serve.