Recipe courtesy of Damaris Phillips
Total:
45 min
Active:
15 min
Yield:
4 to 6 servings
Level:
Easy
Total:
45 min
Active:
15 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Special equipment: a spiral cutter

Whisk together the oil, vinegar, honey, red pepper flakes and salt and pepper to taste in a small bowl to make a vinaigrette.

In a large bowl, combine the tomatoes, zucchini, corn and carrots. Pour the vinaigrette over the vegetables and stir to combine. Add the feta and basil and season with salt and pepper.

Allow to sit for at least 30 minutes or up to 2 hours in the refrigerator before serving.

Trending Videos 6 Videos

Get the recipe

Grilled Sheet Pan Paella 00:48

A grill and a sheet pan are all you need to whip up paella for a crowd.

Similar Topics:

IDEAS YOU'LL LOVE

Crunchy Noodle Salad

Recipe courtesy of Ina Garten

Black Bean Salad

Recipe courtesy of Guy Fieri

Sour Cream Noodle Bake

Recipe courtesy of Ree Drummond

Grilled Potato Salad

Recipe courtesy of Giada De Laurentiis

American Macaroni Salad

Recipe courtesy of Food Network Kitchen

Stuffed Young Zucchini

Recipe courtesy of Rachael Ray

Fresh Corn Tomato Salad

Recipe courtesy of Food Network Kitchen

Quinoa Salad with Asparagus, Goat Cheese and Black Olives

Recipe courtesy of Bobby Flay

Szechuan Noodles with Chicken and Broccoli

Recipe courtesy of Ina Garten

Browse Reviews By Keyword

          On TV

          Get Cooking

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.