Put a new spin on the traditional salad and trade lettuce for freshly picked zucchini and corn. This zucchini and corn salad will make a refreshing and healthy addition to any summer supper.


Difficulty Rating: Easy
Recipe Created By:
Recipe From: Tennessee Home and Farm

Total Comments: None
Post a Comment

Ingredients

  • 1-1/2 pounds medium zucchini
  • 1-1/4 teaspoon 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
  • 1/4 cup thinly sliced fresh basil

 
 

Tips & Notes

Any summer squash will work in this recipe. Try using the crookneck or straightneck varieties of yellow squash.

 
 

Instructions

  1. Working with one 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, for 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 ¼ teaspoon salt in a large bowl, then add oil in a slow stream, whisking. Add zucchini, corn, tomatoes and basil; toss well.
Recipe From: Farm Flavor - www.farmflavor.com
http://farmflavor.com/zucchini-corn-tomato-salad/

POSTED IN: Fourth of July, From the Garden, Gluten-Free, Good for a Group, Healthy, Perfect for a Picnic, Salads, Side Dishes, Summer, Vegetables

TAGGED: , , , , , ,

 

Leave a Comment