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zucchini, corn, and tomato salad with basil vinaigrette

Author: Taylor Ellingson

Ingredients

  • 2 medium zucchini thinly sliced with mandolin
  • 1 cup cherry tomatoes halved
  • 2 cups corn shucked from the cob (or frozen)

for the basil vinaigrette:

  • 1 cup fresh basil
  • 2 tablespoon red wine vinegar
  • ⅓ cup olive oil
  • 1 shallot
  • 2 cloves garlic
  • ¼ teaspoon salt
  • pepper to taste

Instructions

  • Prepare all veggies and place in a bowl.
  • Make the vinaigrette by placing all dressing ingredients in blender and pureeing until smooth.
  • Pour half of the dressing over the veggies and toss.
  • Add more as needed, and as you prefer.
  • Top with chives.
  • Enjoy!