Farmers' Market Salad with Tomato-Basil Vinaigrette

By Trix

Ingredients

• 1 plum tomato, peeled, cored, and seeded
• 1 small garlic clove, minced
• 1 Tbs. champagne vinegar
• 1/4 cup (2 fl. oz./60 ml) extra-virgin olive oil
• 1 1/2 Tbs. chopped fresh basil
• Salt and freshly ground pepper, to taste
• Pinch of sugar (optional)
• 2 zucchini
• 2 summer squash
• 4 radishes, very thinly sliced
• 2 shallots, very thinly sliced
• 1 cup (6 oz./185 g) cherry tomatoes, halved
• 1 cup (1 1/2 oz./45 g) crumbled cotija or feta
• Garlic chips (optional; see note)

Details

Servings 4
Adapted from williams-sonoma.com

Preparation

Step 1

Using a mini food processor, puree the tomato; you should have about 1/4 cup (2 fl. oz./60 ml).

In a small bowl, whisk together the tomato puree, minced garlic, champagne vinegar, olive oil and basil. Season to taste with salt and pepper. Taste and add the sugar if desired.

Trim the ends off the zucchini and summer squashes. Using a spiralizer fitted with the small shredder blade, cut the zucchini and squash into spaghetti-like spiral strands, using kitchen shears to cut the curls every 3 or 4 rotations.

Transfer the zucchini and squashes to a large bowl. Add the radishes, shallots and cherry tomatoes. Add the vinaigrette to taste and toss to evenly distribute. Top with the crumbled cotija and garlic chips and serve immediately. Serves 4.

Williams-Sonoma Test Kitchen