• Yield: Serves 4 and multiplies easily

  • Time: 20 minutes prep time; 1 minute microwave time prep

Cook to Cook: Raw zucchini never does much for me, but carve it into ribbons and give it a generous splash of fresh lemon and you've got something to work with.


  • 5 small or 3 medium zucchini, shaved into very thin strips (use a mandolin or vegetable peeler)
  • Juice of one large lemon
  • Salt and freshly ground black pepper

Warm Garlic Oil:

  • 1 small to medium onion, cut into 1/4-inch dice
  • 3 large garlic cloves, minced
  • 8 fresh basil leaves, torn
  • 1/2 cup good-tasting extra-virgin olive oil
  • Kernels cut from 2 to 3 large ears of fresh corn, or about 3 cups frozen corn, defrosted
  • 2 one-pint baskets small tomatoes (grape, black heirlooms or whatever tastes good), halved or left whole



  • 2/3 cup crumbled feta cheese
  • 2/3 cup sour cream
  • 1 tight-packed tablespoon fresh basil or parsley leaves, torn


1. In a colander set over a bowl, toss together the zucchini, lemon juice, salt and pepper, and let the mixture stand while you pull together the rest of the dish.

2. Have 4 dinner plates set up. In a medium microwave-proof bowl, combine the onion, garlic, basil leaves, and olive oil with a little salt and pepper. Cover with a paper towel and microwave on high for 1 minute. Remove from the microwave, stir in the corn and set aside.

3. Pat the zucchini strips dry and divide them between the 4 plates so they're heaped in the center of each one. Save the liquid in the bowl. Divide the tomatoes between the plates, piling them atop the zucchini. Then spoon the corn, oil, onion and garlic mixture over the tomatoes.

4. Drizzle a tablespoon or more of the zucchini liquid over each salad. Finally, streak the dressing over each salad and serve.