Zucchini, Corn and Tomato Salad

By á-3213

Ingredients

• 1 1/2 pounds zucchini
• 1 1/4 t. salt
• 1 c fresh corn kernels (cut from 2 ears)
• 2 T fresh lemon juice
• 1/2 t. sugar
• 1/4 t. black pepper
• 1/4 c. extra-virgin olive oil
• 8 oz grape or cherry tomatoes, halved lengthwise
• 1/4 c. thinly sliced fresh basil

Preparation

Step 1

Working with one 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 tsp salt and let drain in a colander set over a bowl, covered and chilled, for 1 hour. Gently squeeze handfuls of zucchini to remove excess water and pat dry with paper towels. Cook corn in a small saucepan of boiling water until tender, about three minutes. Drain, then rinse under cold water and pat dry. Whisk together lemon juice, sugar, pepper, and remaining 1/4 t salt in a large bowl, then add oil in a slow stream, whisking. Add zucchini, corn, tomatoes and basil; toss well.