Zucchini Ribbon Salad

Use a T-shaped potato peeler to cut the zucchini and it will take no time at all.

4 zucchini (two green and two yellow for preference)
1 cup cherry tomatoes
handful of basil leaves
1 clove garlic, very finely chopped
salt
freshly ground pepper
1/3 cup white wine vinegar
2/3 cup extra virgin olive oil

Remove the ends of the zucchini and, using a potato peeler, thinly slice each into ribbons.

Bring some salted water to the boil and briefly blanch the zucchini (I use a frying basket to hold the ribbons) and then refresh in cold water.

Drain well and place in a serving bowl with the halved cherry tomatoes (slightly squashed) and chopped or torn basil leaves.

Whisk together the garlic, salt, pepper, vinegar and olive oil to make a dressing and pour over the zucchini.