Summer Squash Grain Salad with Corn and Feta Recipe

Bright, bursting with color, and packed with garden-fresh flavor, this Summer Squash Grain Salad with Corn and Feta is going to become your new favorite for quick lunches or easy weeknight dinners. In less than 30 minutes, you’ll have a wholesome, vibrant dish that sings with tender squash, sweet corn, fluffy brown rice, and creamy feta—all tossed together with fragrant herbs. It’s perfect for those busy days when you want something nourishing, quick, and absolutely irresistible.

Ingredients You’ll Need

• Brown Rice: Acts as a hearty, nutty base for the salad; cooked rice blends beautifully with the vegetables and soaks up all the flavors.
• Olive Oil: Helps sauté the veggies and adds a touch of fruitiness—use your best, if you have it.
• Unsalted Butter: Lends richness and depth, balancing the olive oil for a lush texture.
• Garlic (finely minced): Just a little goes a long way, infusing everything with irresistible aroma and savory punch.
• Zucchini: Mild, tender, and quick-cooking—perfect for soaking up all the buttery goodness.
• Yellow Squash: Slightly sweeter than zucchini and adds pretty color; both squashes together bring lovely contrasting textures.
• Sweet Yellow Corn: Adds bursts of sweetness and crunchy pop; fresh or frozen both work well—just use what you have.
• Feta Cheese: Brings creamy, tangy notes and a bit of welcome saltiness; crumbling it over at the end keeps it distinct and flavorful.
• Fresh Chives: Offers a mild oniony bite that brightens the whole dish.
• Fresh Basil: Roughly chopped for big hits of summery fragrance—don’t skip unless you’re completely out!
• Kosher Salt and Freshly Ground Black Pepper: Essentials for bringing every flavor to its best.
• Champagne Vinegar (optional): A gentle splash perks up everything with a delicate tang, but you can use lemon juice or another mild vinegar instead.

Variations

• Switch Up the Grains: Not a brown rice fan? Farro, quinoa, or even pearl couscous would all be delicious swaps for unique texture and taste.
• Make It Vegan: Skip the butter and feta, and opt for a plant-based feta or a handful of toasted pine nuts or pepitas for creaminess and crunch.
• Add Protein: Toss in chickpeas, grilled chicken, or seared shrimp if you’re looking for an extra protein boost.
• Boost the Veggies: Add cherry tomatoes, sautéed red onions, or even blanched green beans for more variety.
• Switch the Cheese: Goat cheese, ricotta salata, or a sprinkle of parmesan could all lend a different twist.

How to Make Summer Squash Grain Salad with Corn and Feta

Step 1: Sauté the Aromatics

Start by heating olive oil and butter in a large skillet over medium heat. Once melted and shimmering, toss in the minced garlic. Let it cook for just about a minute—just enough to release its fantastic aroma, but keep it from burning.

Step 2: Soften the Squash

Add the bite-sized pieces of zucchini and yellow squash into the skillet. Cook, stirring occasionally, until the edges start to soften and turn translucent—this should take about 4–5 minutes. You want them tender but still with a little bite, so don’t let them go mushy.

Step 3: Add Sweet Corn

Next up is the corn. If you’re using fresh, make sure it’s off the cob and ready to go. Cook it with the squash until just tender—just another minute or two. Season generously with salt and pepper to bring everything together.

Step 4: Mix in the Rice

Pour the cooked brown rice into the skillet. Stir everything together so the grains get evenly coated and start absorbing all those buttery, garlicky veggie juices.

Step 5: Add Cheese and Herbs

Sprinkle the crumbled feta, fresh chives, and lots of chopped basil over the top. If you’re using champagne vinegar, now’s the time to drizzle it in for that gentle tang.

Step 6: Toss and Taste

Gently toss to combine, checking the seasoning and adjusting salt or pepper as needed. Serve it warm straight from the skillet, or let it cool to room temperature for a refreshing salad.

How to Serve

This salad truly shines as a main dish, especially when warm and topped with extra herbs or a drizzle of good olive oil. It’s also perfect as a side to simple grilled chicken, fish, or even alongside roasted meats. For lunch, pack it into a container with some extra greens—think arugula or spinach—for a hearty, grain-forward salad bowl. If you’re serving to friends, offer extra feta on the side and perhaps a loaf of crusty bread for scooping up every last bit.

Make Ahead and Storage

Storing Leftovers

Let the salad cool completely before transferring to an airtight container. It will keep well in the fridge for up to 3 days. The flavors actually deepen as it sits, making it a fantastic make-ahead option!

Freezing

While you technically can freeze this salad, the texture of the squash and corn may get a bit soft once thawed. For best results, store in the fridge and enjoy it fresh.

Reheating

To reheat, simply warm in a skillet over gentle heat until just heated through, or microwave in short bursts. If serving cold, let it come to room temperature so the feta flavor pops.

FAQs

Final Thoughts

If you’re craving something hearty, healthy, and bursting with sunny flavors, do yourself a favor and give this Summer Squash Grain Salad with Corn and Feta a whirl. It’s gloriously simple, endlessly customizable, and certain to liven up your weeknight rotation. Go ahead—make it your own, share with friends, and taste how good fast, fresh cooking can be!

Print