Hugh Groman of Hugh Groman Catering in Berkeley came to KTVU to show a dish for the Memorial Day holiday weekend.
Grilled corn salad with fresh zucchini, tiny tomatoes, red onion, black olive, crumbbled feta, lemon, olive oil and fresh herbs
4 cobs of yellow corn, husked, oiled, salt and peppered, grilled about 4 minutes total. Kernels cut off for salad.
1 lb fresh zucchini, washed and diced
1 pint tiny tomatoes, washed and sliced in half if they arent’ small enough
1/2 small red onion, sliced
4 oz crumbled feta
1 cup Kalamata olives, pitted and roughly chopped (not too small)
1/4 bunch mint leaves, washed, picked and rough chopped
1/2 bunch chives, sliced
Juice of 2 lemons, or to taste
1/2 cup extra virgin olive oil, or to taste
Kosher salt and pepper to taste