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About this recipe

✨

Recipe highlight

Why you’ll love it

Charred zucchini, sweet corn, juicy tomatoes, herbs, lemon, and creamy kajmak dressing turn into a smoky Balkan salad made for summer tables. 🌽

Ingredients

• Charred vegetables 🌽
• 🥒 650 g zucchini, sliced into thick half-moons (4 medium / 1.4 lb)
• 🌽 300 g cooked corn kernels, fresh or frozen (2 cups / 10.6 oz)
• 🍅 350 g cherry tomatoes, halved (2 cups / 12.3 oz)
• 🧅 90 g red onion, thinly sliced (¾ cup / 3.2 oz)
• 🫒 35 ml olive oil (2 tbsp + 1 tsp / 1.2 fl oz)
• 🌶️ 4 g sweet paprika (1½ tsp / 0.14 oz)
• 🧂 6 g fine sea salt (1 tsp / 0.2 oz)
• ⚫ 2 g black pepper (1 tsp / 0.07 oz)
• Fresh finish 🌿
• 🌿 20 g fresh parsley, chopped (½ cup loose / 0.7 oz)
• 🌿 15 g fresh dill, chopped (½ cup loose / 0.5 oz)
• 🍋 20 ml lemon juice (1 tbsp + 1 tsp / 0.7 fl oz)
• 🍋 4 g lemon zest (2 tsp / 0.14 oz)
• 🫒 15 ml olive oil, for finishing (1 tbsp / 0.5 fl oz)
• Kajmak lemon dressing 🥛
• 🥛 120 g thick plain yogurt (½ cup / 4.2 oz) dairy
• 🧀 80 g kajmak or soft cream cheese (⅓ cup / 2.8 oz) dairy
• 🍋 15 ml lemon juice (1 tbsp / 0.5 fl oz)
• 🧄 1 garlic clove, finely grated (1 clove / 0.18 oz)
• 🌿 5 g fresh dill, chopped (2 tbsp / 0.18 oz)
• 🧂 1 g fine sea salt (⅛ tsp / 0.04 oz)
• ⚫ 1 g black pepper (½ tsp / 0.04 oz)
• To serve 🍽️
• 🍞 Warm flatbread or crusty bread gluten
• 🍋 Lemon wedges
• 🌿 Extra parsley or dill
• 🫒 A small drizzle of olive oil

Preparation

• 1 Prepare the zucchini 🥒 Slice the zucchini into thick half-moons. Pat them dry with a towel so they char better instead of steaming in the pan.
• 2 Season the vegetables 🌽 Add zucchini and corn to a wide bowl. Toss with olive oil, sweet paprika, salt, and black pepper until evenly coated.
• 3 Char the zucchini 🔥 Heat a wide skillet or grill pan over medium-high heat. Add the zucchini in a single layer and cook for 4 min per side, until golden, smoky, and lightly charred.
• 4 Char the corn ✨ Add the corn to the same pan and cook for 4 min, stirring often, until the edges look lightly toasted and fragrant.
• 5 Mix the dressing 🥛 In a small bowl, mix yogurt, kajmak, lemon juice, grated garlic, dill, salt, and black pepper until creamy, smooth, and slightly tangy.
• 6 Build the salad 🍅 Add charred zucchini, toasted corn, cherry tomatoes, red onion, parsley, dill, lemon juice, lemon zest, and finishing olive oil to a large bowl.
• 7 Toss gently 🥗 Toss gently so the tomatoes stay juicy and the zucchini keeps its shape. Taste and adjust with a little extra lemon or salt if needed.
• 8 Add the dressing 🍋 Spoon the kajmak lemon dressing over the salad in thick ribbons, or serve it on the side for dipping and drizzling.
• 9 Rest briefly 🛋 Let the salad rest for 10 min before serving. This helps the warm zucchini, corn, lemon, herbs, and creamy dressing settle together. 🔟 Serve rustic 🍽️ Serve warm or at room temperature with flatbread, grilled meat, fish, potatoes, or a simple Balkan meze plate.

Timing details

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Estimated values per serving.

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