On Tap Oil & Vinegar Recipe Detail

Squash & Corn Salad

with Butter Olive Oil and Cilantro & Roasted Onion Olive Oil

Ingredients:

• 3 Tbsp Butter Olive Oil
• 2 Tbsp Cilantro & Roasted Onion 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 & fresh ground black pepper, to taste
• 1 Roma Tomato, medium dice
• A few stems fresh cilantro
• Juice from 1 fresh lime

Directions:

Brush Butter Olive Oil onto zucchini and yellow squash, sprinkle with salt. Grill on medium heat until tender but not mushy. Set aside. Grill corn with husk on, 15-20 minutes. Turn every 5 minutes or until kernels are tender when pierced with a paring knife. Remove husks, return to grill 2 minutes. Chop zucchini and yellow squash to medium small pieces. Cut corn off cob. Combine veggies in bowl with feta cheese, basil, tomato, and lime juice. Toss to combine. Drizzle Cilantro & Roasted Onion Olive Oil, garnish with cilantro, and serve.