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Walla, Walla, WA | 509-529-7537

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SQUASH & CORN SALAD

Recipe from Veronica Foods

Ingredients

3 Tablespoons of Butter Infused Olive Oil
2 Tablespoons of Cilantro & Roasted Onion Infused Olive Oil
1 medium zucchini cut long ways in quarters
1 medium yellow squash cut long ways in quarters
3 fresh corn with husk
1/3 cup feta cheese, crumbled
1 Tbsp fresh chives, minced
small handful, fresh basil, roughly chopped
Kosher salt and freshly-ground black pepper, to taste
1 Roma Tomato – diced in medium pieces
A few stems of fresh cilantro
Juice from 1 fresh lime

Directions

Brush Butter Infused Olive Oil onto zucchini, yellow squash, sprinkle with Kosher salt. Grill on medium heat until tender but not musty. Set aside. Place corn on the grill with husk, close the cover and grill for 15 to 20 minutes, turning every 5 minutes, or until kernels are tender when pierced with a paring knife. Remove the husks, put back on the grill for 2 minutes. Chop zucchini and yellow squash to medium small pieces. Cut corn off the cob. Toss in bowl, feta cheese, fresh basil, diced tomato, fresh lime juice, drizzle Cilantro & Roasted Onion Infused Olive Oil, garnish with cilantro and serve.