Zucchini Noodle Salad with Tomatoes, Corn and Basil
- Total Time
- 0:47
- Prep
- 0:25
- Cook
- 0:00
- Serves
- 4
- Difficulty
- Easy
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