Zucchini Noodle Salad with Tomatoes, Corn and Basil
2 cup(s), halved
Extra virgin olive oil
1 large clove(s), crushed through garlic press
Crushed red pepper flakes
1 pound(s), stem ends trimmed
2 medium, on the cob
¼ cup(s), leaves only, packed, thinly sliced
Ricotta salata cheese
2 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