1 1/2 lb medium zucchini
1 1/4 teaspoons salt
1 cup fresh corn kernels (cut from 2 ears)
2 tablespoons fresh lemon juice
1/2 teaspoon sugar
1/4 teaspoon black pepper
1/4 cup extra-virgin olive oil
8 oz grape or cherry tomatoes, halved lengthwise (2 cups)
1/4 cup thinly sliced fresh basil
Special equipment: an adjustable-blade slicer with julienne cutter or a
julienne peeler
Working with 1 zucchini at a time, cut lengthwise into very thin (julienne)
strips with slicer, turning zucchini and avoiding core. Discard core.
Toss zucchini strips with 1 teaspoon salt and let drain in a colander set over
a bowl, covered and chilled, 1 hour.
Gently squeeze handfuls of zucchini to remove excess water and pat dry with
paper towels.
Cook corn in a small saucepan of boiling water until tender, about 3 minutes.
Drain, then rinse under cold water and pat dry.
Whisk together lemon juice, sugar, pepper, and remaining 1/4 teaspoon salt in
a large bowl, then add oil in a slow stream, whisking. Add zucchini, corn,
tomatoes, and basil and toss well.
Cooks' note:
� Salad (without dressing and basil) can be made 4 hours ahead and kept,
covered, at room temperature.
Makes 4 servings.