Sweet Onion (1)
into quarter-inch rounds and place on a baking sheet. Shuck the
Corn (1 ear)
and place it on the sheet. Brush the onions and corn with
Olive Oil (1 Tbsp)
, just so it's lightly coated.
Place the corn and sliced large sweet onion on the grill and cook, turning every so often to avoid burning until the corn and onions are tender and have taken on a little char. Transfer the vegetables to a sheet pan and set aside.
Using a vegetable peeler or a mandoline, set on very thin slices to slice the
into thin ribbons and transfer to a large bowl.
Campari Tomatoes (4)
into bite sized wedges and add to the zucchini. Separate the onions into rings and add them to the salad. Cut the corn off the cob and transfer to the salad. Add the
Queso Fresco (3/4 cup)
toss into the salad.
Just before serving, toss the salad with the dressing. To make the dressing, combine
Olive Oil (3 Tbsp)
, zest and juice from
Dijon Mustard (1 tsp)
Ground Black Pepper (1/4 tsp)
Kosher Salt (1/2 tsp)
and sprinkle with the
Fresh Cilantro (1/2 cup)