A fresh and smoky salad that tastes like summer on a plate—perfect alongside grilled fish, chicken or tofu, or just on its own with crusty bread.

Ingredients:

2 medium zucchini, sliced lengthwise

2 ears fresh corn, husked

2 tablespoons olive oil

1 cup cherry tomatoes, halved

¼ cup fresh basil leaves, torn

Juice of 1 lemon

Sea salt and pepper to taste

Instructions:

Brush zucchini and corn lightly with olive oil.

Grill until tender and slightly charred, turning corn occasionally.

Cut corn kernels from the cob and chop zucchini into bite-size pieces.

Toss with cherry tomatoes, basil, lemon juice, and a pinch of salt and pepper.

Serve warm or at room temperature.

Pro Tip: This salad is even better with a sprinkle of feta or a handful of toasted pine nuts.