I made this salad with a friend earlier in the summer, and fell in love with the crunchy raw zucchini and delicious tomato-basil vinaigrette. If you have a vegetable spiralizer, your zucchini noodles will be prettier than mine, but a regular peeler works just fine. I followed the Williams Sonoma recipe pretty closely, but substituted sherry vinegar for champagne vinegar, and excluded the pinch of sugar. If you have time, definitely make the garlic chips. I’ve tried the recipe both with and without, and they add a lot of great flavor!