Yields 4 servings:

For the salad:
1 1/2 pounds (4 medium-sized) zucchini, spiralized
2 ears fresh corn (white or yellow), kernels removed from cob
1 dry pint cherry tomatoes, halved

For the vinaigrette:
1/4 cup champagne vinegar
1/4 cup olive oil
1/4 cup grapeseed or other neutral, light oil
1 garlic clove, crushed or grated on a fine microplane
1/2 teaspoon kosher salt
1/4 teaspoon granulated sugar

To serve:
1/2 cup basil leaves, loosely packed
1/2 cup shaved Parmesan cheese (optional)

1 1/2 pounds (4 medium-sized) zucchini, spiralized 2 ears fresh corn (white or yellow), kernels removed from cob 1 dry pint cherry tomatoes, halved 1/4 cup champagne vinegar 1/4 cup olive oil 1/4 cup grapeseed or other neutral, light oil 1 garlic clove, crushed or grated on a fine microplane 1/2 teaspoon kosher salt 1/4 teaspoon granulated sugar 1/2 cup basil leaves, loosely packed 1/2 cup shaved Parmesan cheese (optional)

1. In a salad bowl or wide pasta serving bowl, combine the zucchini, corn, and tomatoes.

2. In a small (1- to 2-cup) jar, tupperware, or other tight-lidded container, combine the vinegar, oils, garlic, salt, and sugar. Shake vigorously to combine.

3. Pour the vinaigrette over the salad, and toss to coat the zucchini "noodles" evenly. Let stand for a few minutes until the noodles have softened enough to twirl on a fork. Sprinkle basil leaves and Parmesan cheese over the top of the salad just before serving.