Zucchini Ribbon, Roasted Tomato, & Summer Corn Salad

1. 1

   Preheat the oven to 350 degrees. Spray a cookie sheet with non-stick spray. Slice the tomatoes and place on the greased baking sheet. Drizzle or brush each tomato lightly with olive oil (2 tbsp).

2. 2

   Sprinkle with sea salt and pepper. Bake for 50 minutes to one hour (once they start to brown and get crispy edges is a good sign they are done). Remove from the oven and let cool.

3. 3

   Bring a large salted pot of water to boil. Add your two ears of corn and allow cooking for about 5-6 minutes. Remove and let cool. Once cooled, using a knife remove the corn from the cob.

4. 4

   Using a vegetable peeler (you can also use a mandolin or a spiralizer, on a thick noodle setting, if you have these on hand) slice the zucchini into thick ribbon like strands (peeling top to bottom).

5. 5

   Heat a tbsp. of olive oil over medium-high heat in a large pan. Add the zucchini ribbons and saute for 3-4 minutes. Be sure to stir so all pieces are quickly cooked. Remove from heat and add to your serving bowl.

6. 6

   Add the corn, sliced onion, feta, walnuts, and cooled roasted tomatoes to the salad bowl.

7. 7

   Using a food processor or blender pulse together garlic clove, 1/4 cup feta, the juice from 3 lemons and 1/2 cup of olive oil, and 1/4 tsp each of salt and pepper for 30 seconds. Top the salad with this dressing and mix before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.