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Corn, Tomato and Zucchini Salad with Basil Oil

Total Time 25 minutes


  • 1 cup basil
  • ¼ cup + 1 tablespoon extra virgin olive oil
  • 1 teaspoon salt
  • 2 teaspoons minced garlic ~3 cloves
  • 3 ¼ cups corn 4-5 ears
  • ½ pound cherry tomatoes halved (1 ½ cups)
  • 3 cups diced zucchini
  • ¾ cup diced red onion
  • 2 tablespoons white balsamic vinegar
  • Goat cheese or feta cheese optional
  • Avocado optional


  • Bring pot of water to boil. Add basil; cook 10 seconds. Transfer to bowl of ice water, drain, and squeeze dry. Puree basil, ¼ cup oil, and ½ teaspoon salt in blender until smooth.
  • Heat 1 tablespoon of oil in a skillet over med-high heat. Add onion and garlic, and cook until fragrant and softened (about 30 seconds). Add corn, zucchini, and remaining salt. Cook, stirring frequently, until they start to caramelize slightly, about 8-10 minutes. If too much excess liquid develops, remove from skillet.
  • Add tomatoes and vinegar; cook until tomatoes start to collapse, about 6-8 minutes.
  • Drizzle basil oil on vegetables, and stir. Top with goat cheese or avocado if desired. Serve immediately.


Nutrition Info: Calories 184; Total fat 11g; Saturated fat 2g; Sodium 592mg; Total carbs 24g; Fiber 4g; Sugar 7g; Protein 4g
Adapted from Martha Stewart


Serving: 6g