This summer squash ribbon salad with grilled sweet corn, heirloom cherry tomatoes & cilantro-pepita dressing is home to 3 of my favorite summer veggies and my all-time favorite herb. Plus, it requires just 15 to 20 minutes to throw together, making it a fantastic weeknight meal option.
Because of its simplicity, it's a dish that shines extra bright when attention is given to harvesting the ripest, most flavorful produce.
The juiciest cherry tomatoes, crispest sweet corn, and most vibrant summer squash will work a bit of magic here. The three of them get swooped up in a bowl, offering layers of flavor and a variety of textures, and a creamy cilantro-pepita dressing is drizzled on top to balance those sweet summer vegetable vibes.
To make it, you'll start by lightly blackening the corn over a grill or open flame on your stove. You want a delicate char to deepen the flavor of the sweet corn and weave a grilled note throughout the salad. You can skip this step altogether and leave the corn raw if you want to simplify the salad even more.
Then, you'll use a vegetable peeler to shave two zucchini and one yellow squash lengthwise into ribbon-like strips. I love how pretty and delicate these ribbons are in the salad. They have a mild earthy flavor, a pop of sweetness, and a crisp bite.
The last veggies/fruits to go into the salad are heirloom cherry tomatoes. You can use standard cherry tomatoes instead, but I'm a sucker for the ombré-like hues that heirlooms offer.
Once you have all the veggies prepared and nestled into a bowl, you'll make the dressing. Combine cilantro, pepitas, a bit of water, apple cider vinegar, fresh lime juice, a tiny pour of pure maple syrup, sea salt, and black pepper in a blender, and blend until it's smooth and creamy. Then, drizzle it over the veggies. If you're looking for a bit of texture on top, I think a generous sprinkle of sunflower seeds and/or hemp seeds would be pretty amazing on this salad. I just wish I would have thought to add them before devouring it last Friday!
Summer Squash Ribbon Salad with Grilled Sweet Corn, Heirloom Cherry Tomatoes & Cilantro-Pepita Dressing
Ingredients
Summer Squash Ribbon Salad
- 2 ears sweet corn, shucked and silks removed
- 2 medium zucchini, ends trimmed
- 1 medium yellow squash, ends trimmed
- 2 cups heirloom cherry tomatoes, halved
Creamy Cilantro-Pepita Dressing
- ⅓ cup fresh cilantro leaves, tough stems removed
- ¼ cup raw pepitas
- ¼ cup filtered water
- 2 tablespoons apple cider vinegar
- 1 tablespoon fresh lime juice
- ½ teaspoon pure maple syrup
- ¼ plus ⅛ teaspoon sea salt or to taste
- Freshly-ground black pepper, to taste
Additional Topping Ideas
- Sunflower seeds
- Shelled hemp seeds
Instructions
- Lightly char the shucked ears of corn by placing them over an open flame on a grill or stove, rotating ever few minutes. Watch out for popping kernals. Remove from heat and let cool slightly. Then, one at a time, stand each ear of corn up on its end within a shallow, wide bowl, and use a knife to carefully cut the kernals away from the ear. Set aside.
- Use a vegetable peeler to peel the zucchini and yellow squash lengthwise into ribbon-like strips. Divide them between two bowls and top with the cherry tomatoes and corn.
- To make the dressing: combine all ingredients in a high-speed blender and blend on high until smooth. Taste and adjust seasonings if needed.
- Drizzle each salad with as much dressing as desired. Add additional toppings, if desired. Serve immediately.
I am currently without a barbeque and I have an electric stove (yes, I know... ).. Do you think I can broil the corn to get it charred? I think that smokiness would be a great addition to the salad and I don't want to miss out.. Any other ideas for that? Would a George foreman blacken the corn that way?
Thank you in advance for any advice.
-RV
Hi, Robyn! I think a broiler would work well. Just make sure to keep an eye on it and flip it every couple of minutes (or more frequently, depending on the strength of your broiler). I'd love to hear how it goes, and I hope you enjoy the recipe!
wow this salad is just beautiful. those zucchini ribbons and charred corn!! love.
Thanks so much, Lynsey!!
This one is going right on my farmer's market list! Beautiful, simple and flavorful!
Thank you! I hope you love it! :)
Uh Ashley... YUM! This definitely screams summer and I think you're right a little hemp or sunflower seed action would just send this right over the top.
Thanks so much, Meg!! Yes, the seeds would be magical on this. I seriously wish I would have thought to add them before I ate it! :)
Hi Ashley, what a beautiful and delicious salad !! It seems your corn kernels stayed together after you cut them off the cob. Can you tell me how to do that?
Thanks, Claire! If you stand the corn up on its end in a shallow bowl or on a cutting board and then use a knife to slice down the length of the cob, some of the kernels will stay clumped together as they are cut away. There are always a bunch of single kernels as well, but for the photos I mostly pulled the larger pieces. I hope this helps!
I made this today with most of my ingredients in-season from the local farmer's market. It was fantastic! I love the tanginess and acidity of the dressing with the charred corn. This is an easy summer barbecue/potluck recipe that's sure to please!