Arrange the Vegaffettato bresaola carpaccio biolab slices on two different plates.
Wash and dry the zucchini, trim the ends, and thinly slice it using a peeler over the veg-bresaola slices.
Thinly slice the fresh soft cheese and place it between the zucchini slices.
Then, add some drained corn in the center, and season with salt.
In a separate container, mix the Greek yogurt with lemon juice, extra virgin olive oil, pepper and salt.
Stir well and drizzle the obtained emulsion over the veg-bresaola and zucchini slices.
