Zucchini, Tomato, and Corn Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 1/2 pounds medium zucchini |
1 1/4 teaspoons salt |
1 cup fresh corn kernels (cut from 2 ears) |
2 tablespoons fresh lemon juice |
1/2 teaspoon sugar |
1/4 teaspoon black pepper |
1/4 cup extra-virgin olive oil |
8 ounces grape or cherry tomatoes, halved lengthwise (2 cups) |
1/4 cup thinly sliced fresh basil |
Directions:
1. Working with 1 zucchini at a time, cut lengthwise into very thin (julienne) strips with slicer, turning zucchini and avoiding core. Discard core.
2. Toss zucchini strips with 1 teaspoon salt and let drain in a colander set over a bowl, covered and chilled, 1 hour.
3. Gently squeeze handfuls of zucchini to remove excess water and pat dry with paper towels.
4. Cook corn in a small saucepan of boiling water until tender, about 3 minutes. Drain, then rinse under cold water and pat dry.
5. Whisk together lemon juice, sugar, pepper, and remaining 1/4 teaspoon salt in a large bowl, then add oil in a slow stream, whisking. Add zucchini, corn, tomatoes, and basil and toss well.
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