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Zucchini Noodle Salad with Tomatoes, Corn and Basil

3
Total Time
47 min
Prep
25 min
Cook
0 min
Serves
4
Difficulty
Easy
Visit your local farmer’s market to buy the freshest ingredients possible for this summer side. If you prefer your corn cooked, boil the shucked ears for 7 minutes before cutting off the kernels. You can also microwave each ear of corn for 3 minutes in its husk. Just let cool and then husk.

Ingredients

grape tomatoes

2 cup(s), halved

extra virgin olive oil

1 Tbsp

garlic clove(s)

1 large clove(s), crushed through garlic press

kosher salt

¾ tsp

crushed red pepper flakes

¼ tsp

uncooked zucchini

1 pound(s), stem ends trimmed

corn

2 medium, on the cob

basil

¼ cup(s), leaves only, packed, thinly sliced

ricotta salata cheese

2 oz, thinly shaved

Instructions

  1. In a large bowl, combine tomatoes, oil, garlic, salt and crushed red pepper; let stand until tomatoes get juicy, about 20 minutes.
  2. Meanwhile, spiralize zucchini. Remove husks and silk from corn; cut off kernels.
  3. Add zucchini, corn and basil to tomato mixture; toss to coat. Let stand until flavors are blended, about 2 minutes; sprinkle evenly with cheese.
  4. Serving size: 1 1/4 c salad mixture with 2 Tbsp cheese

Notes

Garnish with red pepper flakes if desired.

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