Zucchini Noodle Salad

• 2 tablespoons vegetable oil
• 2 tablespoons white vinegar
• 2 teaspoons honey
• 1/4 teaspoon red pepper flakes
• Kosher salt and coarsely ground black pepper
• 20 grape tomatoes, halved
• 2 large zucchini, at least 1 1/2 inches thick, spiral cut into noodles
• 2 ears yellow corn, kernels cut off the cobs
• 1 large carrot, at least 1 1/2 inches thick, spiral cut into noodles
• 1/4 cup crumbled feta cheese
• 1/2 bunch fresh basil, sliced into chiffonade

1. Special equipment: a spiral cutter
2. Whisk together the oil, vinegar, honey, red pepper flakes and salt and pepper to taste in a small bowl to make a vinaigrette.
3. In a large bowl, combine the tomatoes, zucchini, corn and carrots.
4. Pour the vinaigrette over the vegetables and stir to combine.
5. Add the feta and basil and season with salt and pepper.
6. Allow to sit for at least 30 minutes or up to 2 hours in the refrigerator before serving.

vegetable oil, white vinegar, honey, red pepper, kosher salt, grape tomatoes, zucchini, cobs, carrot, feta cheese, fresh basil

Taken from www.foodnetwork.com/recipes/damaris-phillips/zucchini-noodle-salad.html (may not work)