In a medium bowl, toss together corn, zucchini, scallions, and bell pepper. The dressing…well I didn’t find any sun dried tomatoes in the store and we didn’t have a blender either. In a large bowl toss together corn, zucchini, beans, and tomatoes. So I subbed tomato paste instead and added gourmet pesto Vegenaise and the rest of the dressing ingredients and quick-whipped it by hand. Whisk to combine well. This Fresh Corn, Zucchini and Tomato Salad, however, may please everyone. Cover and chill several hours or overnight. Add diced zucchini and sauté until softened and lightly browned, approximately 6 to 7 minutes. My Favorite Way to Enjoy Grilled Zucchini. In a small bowl combine parsley, vinegar, lime juice, remaining olive oil, salt, and garlic. When ready to serve, add the dressing and toss well to coat. It happens to be an *uncooked* vegetable salad, which is the kind of side dish that you wish for on a hot and humid summer day where the thought of turning on the oven or the stove is pretty unbearable. This Grilled Zucchini Salad with Corn and Tomatoes is tossed in a lemon dressing for the ultimate summer salad recipe! Oh, and eating copious amounts of Fresh Corn and Zucchini Salad! Sprinkle with parsley. While corn is cooking, heat 1 tablespoon olive oil in large skillet. Enjoy! Zucchini season is underway, and this salad is calling your name! I live only a couple blocks from a Farmer’s Market which means the best weekend mornings are spent grabbing a coffee and pastry while roaming through the aisles of fresh produce, herbs, … I baked the corn, and fry / grill the zucchini using a cast iron grill pan. In that beautiful salad bowl above, none of that is cooked. It’s fresh, healthy, and real easy to make.