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Photo of Zucchini noodle salad with tomatoes, corn, and basil by WW

Zucchini noodle salad with tomatoes, corn, and basil

3
Points®
Total Time
47 min
Prep
25 min
Cook
0 min
Serves
4
Difficulty
Easy
Visit your local farmer’s market to buy the freshest ingredients possible for this summer side.

Ingredients

Grape tomatoes

2 cup(s), halved

Extra virgin olive oil

1 Tbsp

Garlic

1 clove(s), crushed through garlic press

Kosher salt

¾ tsp

Crushed red pepper flakes

¼ tsp

Uncooked zucchini

1 pound(s), stem ends trimmed

Corn on the cob

2 ear(s), medium

Fresh basil

¼ cup(s), leaves only, packed, thinly sliced

Ricotta salata cheese

2 oz, thinly shaved

Instructions

  1. In a large bowl, combine tomatoes, oil, garlic, salt and crushed red pepper; let stand until tomatoes get juicy, about 20 minutes.
  2. Meanwhile, spiralize zucchini. Remove husks and silk from corn; cut off kernels.
  3. Add zucchini, corn and basil to tomato mixture; toss to coat. Let stand until flavors are blended, about 2 minutes; sprinkle evenly with cheese.
  4. Serving size: 1 1/4 cup salad mixture with 2 tbsp cheese

Notes

If you prefer your corn cooked, boil the shucked ears for 7 minutes before cutting off the kernels. You can also microwave each ear of corn for 3 minutes in its husk. Just let cool and then husk. Garnish with red pepper flakes if desired.

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