Can I use other grains instead of brown rice?

Absolutely! Quinoa, farro, bulgur, or pearl barley all work wonderfully here. Just keep in mind cooking times and water ratios for your chosen grain.

What’s the best way to make this salad ahead for a party?

Prepare the salad without adding the herbs or feta, then stir those in just before serving. This keeps the herbs extra fresh and vibrant, and the feta maintains its texture.

Can I serve this salad cold?

Yes, this salad is delicious served warm, at room temperature, or even cold from the fridge. If serving cold, let it sit out for 10–15 minutes first to mellow the flavors.

How do I make this dish dairy-free?

Easy fix—skip the butter and feta cheese. Use all olive oil for cooking, and toss in toasted nuts or seeds for flavor and texture.

Summer Squash Grain Salad with Corn and Feta Recipe

Name: Summer Squash Grain Salad with Corn and Feta Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 1½ cups cooked brown rice; 1 medium zucchini, cut into bite-sized pieces; 1 medium yellow squash, cut into bite-sized pieces; 1 cup sweet yellow corn (fresh or frozen); 2 Tbsp unsalted butter; ⅓ cup feta cheese, crumbled; 1 Tbsp fresh chives, minced; Small handful of fresh basil, roughly chopped; 1 Tbsp olive oil; 1 tsp garlic, finely minced; Kosher salt and freshly-ground black pepper, to taste; Optional: 1-2 tsp champagne vinegar, to taste

Description

A vibrant and fresh summer salad featuring tender cubes of zucchini and yellow squash, sweet corn, and nutty brown rice, all tossed with crumbled feta, fragrant herbs, and a light olive oil dressing. It’s a delightful dish perfect for a light lunch or a side at any summer gathering.

Ingredients

Units Scale

Grains

1 1/2 cups cooked brown rice

Vegetables

1 medium zucchini, cut into bite-sized pieces
1 medium yellow squash, cut into bite-sized pieces
1 cup sweet yellow corn (fresh or frozen)

Dairy

2 Tbsp unsalted butter
1/3 cup feta cheese, crumbled

Herbs

1 Tbsp fresh chives, minced
Small handful of fresh basil, roughly chopped

Pantry & Seasonings

1 Tbsp olive oil
1 tsp garlic, finely minced
Kosher salt and freshly-ground black pepper, to taste
Optional: 1-2 tsp champagne vinegar, to taste

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Instructions

Prepare the Pan – Heat the olive oil and butter in a large skillet over medium heat until melted and bubbly. Add the minced garlic and cook for 1 minute, stirring constantly to ensure it doesn’t burn.
Cook the Squash – Add the zucchini and yellow squash pieces to the skillet. Stir occasionally and cook for 4-5 minutes, until the vegetables are starting to soften and gain a slightly golden color.
Add Corn and Season – Stir in the sweet yellow corn. Continue cooking, stirring occasionally, for another 2-3 minutes, until the corn is just tender. Season generously with kosher salt and freshly-ground black pepper to taste.
Add Rice and Finish – Add the cooked brown rice to the skillet with the vegetables. Stir well to combine, warming the rice through. Sprinkle the crumbled feta, minced chives, and chopped basil over the top. Drizzle lightly with champagne vinegar, if using.
Toss and Serve – Gently toss everything together so the ingredients are evenly mixed. Taste and add additional salt and pepper, if desired. Serve the salad warm or at room temperature. Enjoy!

Notes

The salad can be made ahead and served at room temperature, making it great for picnics or gatherings.
For extra flavor, try grilling the corn before adding it to the salad.
You can use other grains such as quinoa or farro for variety.
Omit the feta for a vegan option, or substitute with a vegan cheese.

Nutrition

Serving Size: 1/3 of recipe (approx. 1 cup)
Calories: 280
Sugar: 4g
Sodium: 330mg
Fat: 13g
Saturated Fat: 6g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 33g
Fiber: 4g
Protein: 7g
Cholesterol: 22mg