For the salad:
1 1/2 pounds (4 medium-sized) zucchini, spiralized
2 ears fresh corn (white or yellow), kernels removed from cob
1 dry pint cherry tomatoes, halved

For the vinaigrette:
1/4 cup champagne vinegar
1/4 cup olive oil
1/4 cup grapeseed or other neutral, light oil
1 garlic clove, crushed or grated on a fine microplane
1/2 teaspoon kosher salt
1/4 teaspoon granulated sugar

To serve:
1/2 cup basil leaves, loosely packed
1/2 cup shaved Parmesan cheese (optional)