Zucchini Noodle Salad with Tomatoes, Corn and Basil
- Total Time
Visit your local farmer’s market to buy the freshest ingredients possible for this summer side.
grape tomatoes2 cup(s), halved
extra virgin olive oil1 Tbsp
garlic clove(s)1 clove(s), large, crushed through garlic press
kosher salt¾ tsp
crushed red pepper flakes¼ tsp
uncooked zucchini1 pound(s), stem ends trimmed
corn2 medium, on the cob
basil¼ cup(s), leaves only, packed, thinly sliced
ricotta salata cheese2 oz, thinly shaved
- In a large bowl, combine tomatoes, oil, garlic, salt and crushed red pepper; let stand until tomatoes get juicy, about 20 minutes.
- Meanwhile, spiralize zucchini. Remove husks and silk from corn; cut off kernels.
- Add zucchini, corn and basil to tomato mixture; toss to coat. Let stand until flavors are blended, about 2 minutes; sprinkle evenly with cheese.
- Serving size: 1 1/4 c salad mixture with 2 Tbsp cheese