Summer Squash and Tomato Salad

For salad: Using a vegetable peeler, shave zucchini and squash into ribbons, stopping at the seeds. Place ribbons in ice water until they begin to curl, about 30 minutes. Drain ribbons; pat dry with paper towels. On a serving platter, arrange ribbons, tomatoes, mozzarella, and basil.

For dressing: In a medium bowl, whisk together vinegar, salt, pepper, garlic powder, and sugar. Slowly whisk in oil. Drizzle desired amount of dressing over salad. Sprinkle with Parmesan. Serve immediately. Store any remaining dressing in refrigerator for up to 2 days.