Zucchini Salad with Tomato Vinaigrette
1 plum tomato, peeled, cored, and seeded
1 small garlic clove, minced
1 Tbs. champagne vinegar
1/4 cup extra-virgin olive oil
1 1/2 Tbs. chopped fresh basil
Salt and freshly ground pepper, to taste
Pinch of sugar
4 radishes, very thinly sliced
1 cup (6 oz./185 g) cherry tomatoes, halved
1 cup (1 1/2 oz./45 g) crumbled cotija or feta
Using a mini food processor, puree the tomato; you should have about 1/4 cup (2 fl. oz./60 ml).In a small bowl, whisk together the tomato puree, minced garlic, champagne vinegar, olive oil and basil. Season to taste with salt and pepper. Taste and add the sugar if desired.
Trim the ends off the zucchini . Using a spiralizer fitted with the small shredder blade, cut the zucchini into spaghetti-like spiral strands, using kitchen shears to cut the curls every 3 or 4 rotations.
Transfer the zucchini to a large bowl. Add the radishes, and cherry tomatoes. Add the vinaigrette to taste and toss to evenly distribute. Top with the crumbled cotija and basil and serve immediately.