Zucchini, Tomato, and Corn Salad

Zucchini, Tomato, and Corn Salad
Photo by Anna Williams


  • 1 cup fresh corn kernels
  • 8 ounces grape or cherry tomatoes
  • ¼ teaspoon black pepper
  • ¼ cup fresh basil
  • 1 ¼ teaspoons salt
  • 2 tablespoons fresh lemon juice
  • 1 adjustable-blade slicer with julienne cutter or a julienne peeler
  • + 3 more ingredients
    • ½ teaspoon sugar
    • 1 ½ pounds medium zucchini
    • ¼ cup extra-virgin olive oil

Working with 1 zucchini at a time, cut lengthwise into very thin (julienne) strips with slicer, turning zucchini and avoiding core. Discard core. Toss zucchini strips with 1 teaspoon salt and let drain in a colander set over a bowl, covered and chilled, 1 hour. Gently squeeze handfuls of zucchini...

View full recipe at Epicurious


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