Zucchini ribbons, juicy cherry tomatoes, and sweet corn are tossed in a vibrant and tangy basil dressing in this fresh and healthy summer salad!
I’ve been waiting all summer to make this recipe, anticipating that sweet spot in time when the zucchini, corn, and tomatoes are all in season. This Zucchini Ribbon Salad with Corn and Tomatoes celebrates the best of summer produce in my opinion. It’s a wonderfully fresh salad that highlights zucchini in the prettiest of ways.
Zucchini is such an amazing, versatile vegetable in that simply roasting it with some olive oil, salt, and pepper yields incredible flavor. But zucchini also makes excellent boats to hold all kinds of yummy fillings (BBQ or Buffalo chicken, anyone?). You also may be familiar with the ever popular zoodles or zucchini noodles made with a spiralizer. If you’ve never tried spiralized zucchini, check out this lasagna casserole, these pesto zoodles, or this classic picnic spaghetti salad for some inspiration.
And today I’m going show you yet another amazing way to use zucchini. Great news for those who don’t own a spiralizer. For today’s recipe, you’ll only need a vegetable peeler to make these beautiful pappardelle-inspired zucchini noodles!
How to Make the Zucchini Ribbons
Let’s talk about the ideal zucchini for this salad. Zucchinis that are on the smaller side will yield the best ribbons. Large zucchini hold more pulp and seeds, which make it impossible to get any sort of ribbon shape as you reach the middle of the zucchini. To make the ribbons, cut the ends off of each zucchini. Then, just start shaving thin slices off the zucchini. That’s all there is to it!
Along with the zucchini ribbons, this salad features juicy cherry tomatoes, sweet corn, and a vibrant and zesty lemon basil dressing. Simply slice the tomatoes in half and toss them in the salad bowl with the zucchini ribbons. The sweet corn can be sliced raw off the cob and tossed right in the salad. Or, you can cook the corn using your preferred method. I personally love sautéing on the stove or grilling it to get that tasty char on the outside.
How to Make the Lemon Basil Dressing
If you have a basil plant that’s going wild this summer and you’re tired of making pesto, this lemon basil dressing is such a fun way to use it up. Toss basil, garlic, olive oil, salt and pepper in a blender or food processor and blend until smooth. The tangy flavor of the dressing pairs incredibly well with the sweet corn, tomatoes, and zucchini, giving this salad a bit of an Italian flair. If you have any leftover dressing, use it as a dipping sauce for grilled veggies, steak, or chicken.
Once everything is tossed together, add a healthy amount of freshly grated parmesan cheese on top to give this salad a subtle nutty flavor. Another topping idea, which my husband suggested after tasting the salad, would be to add toasted pine nuts on top.
Stock up at the Farmer’s Market on the ingredients to make this fresh and healthy Zucchini Ribbon Salad with Corn and Tomatoes. Summer produce is in its prime. Let’s soak in all the summer vibes while we still can!
Farmer’s Market Shopping List:
- Cherry or grape tomatoes
- Sweet corn
- Sweet basil
I’m so excited to be showcasing my produce finds from my local market, the Shoreview Farmer’s Market, for this recipe series. If you are local to the Twin Cities of Minnesota, specifically the northeastern suburbs, be sure to visit to the Shoreview Farmer’s Market on Tuesday evenings through mid-October. Local fresh produce, handcrafted artisan items, and live entertainment are featured each week!
Check out the other recipes in the Farmer’s Market Series:
- Asian Kohlrabi Salad
- Grilled Smashed Potatoes with Chipotle Ranch
- Strawberry Cucumber Caprese Salad
- BBQ Chicken Zucchini Boats