Zucchini Noodles with Heirloom Cherry Tomatoes and White Corn
I love summer! Especially all the yummy produce that is in season now. I can't stop eating heirloom tomatoes, white corn, zucchini, strawberries... so many good things. I could go on and on :). It's Labor Day weekend and it's HOT. When it's this hot, I get lazy and don't want to cook anything. Lately I have been eating a lot of summer squash noodles with the help of this little guy right here. Life has changed dramatically since I acquired this julienne peeler. If you don't have one, you don't know what you're missing. Actually, let me show you.
INGREDIENTS
4 medium sized zucchini (about 1.5 pounds), julienned into spaghetti like strips
2 ears of cooked fresh white corn kernels
1 pint of heirloom cherry tomatoes, halved
Dressing
1/3 cup white balsamic vinegar (champagne or red wine vinegar would be nice also)
1/3 cup olive oil
1 garlic clove, crushed
1/2 teaspoon sea salt
1/4 teaspoon honey
NOTE: I imagine a touch of fennel seeds or dill seeds would work really well here, if you want to add a touch more flavor.
To serve:
Fresh basil leaves, hand torn (about 1/2 cup)
1/2 cup shaved Parmesan cheese
DIRECTIONS
1. Make the dressing first. In a small jar, combine the vinegar through honey. Shake vigorously to combine.
2. In a large serving bowl, combine the zucchini, corn and tomatoes.
3. Pour the vinaigrette over the salad and toss to coat evenly. Let the salad stand for a couple minutes to let the flavors soak into the veggies. Sprinkle the basil leaves and Parmesan cheese over the top of the salad before serving.
Zucchini Noodles with Heirloom Cherry Tomatoes and White Corn
Serves 4, adapted from a recipe from The Kitchn
INGREDIENTS
4 medium sized zucchini (about 1.5 pounds), julienned into spaghetti like strips
2 ears of cooked fresh white corn kernels
1 pint of heirloom cherry tomatoes, halved
Dressing
1/3 cup white balsamic vinegar (champagne or red wine vinegar would be nice also)
1/3 cup olive oil
1 garlic clove, crushed
1/2 teaspoon sea salt
1/4 teaspoon honey
NOTE: I imagine a touch of fennel seeds or dill seeds would work really well here, if you want to add a touch more flavor.
To serve:
Fresh basil leaves, hand torn (about 1/2 cup)
1/2 cup shaved Parmesan cheese
DIRECTIONS
1. Make the dressing first. In a small jar, combine the vinegar through honey. Shake vigorously to combine.
2. In a large serving bowl, combine the zucchini, corn and tomatoes.
3. Pour the vinaigrette over the salad and toss to coat evenly. Let the salad stand for a couple minutes to let the flavors soak into the veggies. Sprinkle the basil leaves and Parmesan cheese over the top of the salad before serving.
I hope everyone is having a FABULOUS holiday weekend, cheers :)!
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