Sweet Corn, Tomato and Zucchini Grain Salad with Peach-Dijon Vinaigrette
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We love this sweet corn, tomato and zucchini grain salad with peach-Dijon vinaigrette because it says “quintessential summer dinner” loud and clear. Coterie member Carlene Thomas made sure it takes only a few minutes to whip up and uses plenty of fresh, ripe produce. (Bonus points if you add edible flowers.)
For more tips, tricks and recipes from Carlene Thomas, check out her website, Healthfully Ever After, and her exclusive interview on The Coterie.
Ingredients
2 tablespoons extra-virgin olive oil
1½ tablespoons peach jelly
1 tablespoon whole-grain Dijon mustard
Kosher salt and freshly ground black pepper
1 cup cooked wheat berries
5 large hard-boiled eggs, peeled and halved
2 large tomatoes, sliced
Raw kernels from 1 ear of sweet corn
¼ young zucchini, quartered and sliced
¼ small red onion, sliced
¼ cup crumbled feta cheese
Chopped fresh basil, for garnishing
Chopped fresh dill, for garnishing
Borage flowers, for garnishing (optional)
Nasturtium flowers, for garnishing (optional)
Directions
1. Whisk the olive oil, peach jelly and Dijon mustard together in a small bowl until emulsified; season with salt and pepper.
2. Transfer the wheat berries to a platter and top with the eggs, tomatoes, corn, zucchini, red onion, feta, basil and dill. Drizzle the vinaigrette over the salad and arrange the borage and nasturtium flowers on top (if using).
260 calories
15g fat
20g carbs
12g protein
7g sugars
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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.