Go Back
+ servings

Grilled Veggies and Corn Salad with White Balsamic Dressing

Grilled Veggies and Corn Salad with White Balsamic Dressing - It's chock full of the best things summer has to offer... cherry tomatoes, zucchini, red onions, corn cut off the cob and a sweet and tangy white balsamic vinaigrette.

Course Entree, Salad
Cuisine American
Keyword Corn Salad, Grilled Veggies, White Balsamic Dressing
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 6 servings
Calories 104 kcal
Author Holly Sander


For The Salad:

  • 5 ears of fresh corn
  • 2 small zucchini
  • 10 ounces cherry tomatoes, sliced in half
  • ½ large red onion sliced into ½-inch slices
  • ½ cup chopped cilantro

For The Dressing:

  • ¼ cup white balsamic vinegar
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon pure maple syrup
  • ¼ teaspoon salt
  • ¼ teaspoon pepper


  1. Bring a large pot of water to a boil, then add corn.  Set time for 5 minutes and return to a boil.  After 5 minutes remove from boiling water.

  2. Spray with cooking spray then grill for 2 minutes per side.  Using a sharp knife, carefully slice the corn off the cob and place in a large serving bowl.

  3. Spray zucchini and sliced onion with cooking spray, season with salt and pepper, then grill for 3-4 minutes per side.
  4. Slice grilled zucchini into 1-inch slices and chop grilled onion.   Add to large serving bowl and toss with chopped cilantro.

  5. To make dressing, whisk together white balsamic vinegar, extra virgin olive oil, pure maple syrup, salt, and pepper. Fold into salad, garnish with more cilantro, and serve.