Bring out the flavors of onions, zucchini, corn and more by grilling them and add a burst of smoky sweetness to this spring salad that goes great with our Shallot and Sherry-Wine Vinaigrette.

Martha Stewart Living, March 1999


Recipe Summary



Ingredient Checklist


Instructions Checklist
  • Heat a grill or grill pan until medium hot. Have ready 2 long metal skewers. Place onions in a heat-proof bowl, and cover with boiling water. Let stand 5 minutes. Drain in a colander, and let stand until cool enough to handle. Remove and discard skins.

  • Place corn on grill, and cook, turning, until kernels are slightly charred on all sides, 10 to 12 minutes. Remove corn from grill. Using a sharp knife, cut kernels form cobs. Set kernels aside, and discard cobs.

  • Thread the pearl onions on the skewers. Brush squash, zucchini, and onions generously with olive oil; season with salt and pepper. Place oiled vegetables on grill, and grill until slightly charred on all sides, 3 to 4 minutes for the zucchini, 6 to 8 minutes for the onions. Transfer the vegetables to a cutting board.

  • Cut the squash and zucchini into 1/2-inch dice, and place in a large bowl. Remove onions from the skewers, and add to bowl.

  • Add reserved corn, cucumbers, avocado, and watercress; gently toss. Pour the vinaigrette over the salad. Toss, and serve.

Cook's Notes

Soaking the onions in step one makes removing the skins easier to peel.