Studio Lunch is back! Here’s a salad with tomato, zucchini, basil and corn. I’ve always thought corn in salad is a little… tacky? But what is life if you don’t embrace a little tackiness. I’m back from maternity leave and looking forward to Studio Lunch again with everyone! - Laila
Serves 5
2 large zucchini, cut in ribbons using a mandolin
2 ears of corn
2 heirloom tomatoes, cut in wedges
3 tbs red wine vinegar
1 lemon (zest + juice)
Handful of basil
Olive oil
Cut the tomatoes in wedges, salt heavily with maldon salt, and add 1 tbs vinegar plus the zest. Set aside.
Snap corn in two with your hands. Lay the flat side down on a cutting board and with a sharp knife shave the sides off. Combine corn and zucchini ribbons.
Toss together tomato, corn, zucchini and basil. Add olive oil + 2 tbs red wine vinegar. Salt.
