Zucchini And Tomato Salad With Balsamic Vinegar And Mint

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Zucchini And Tomato Salad With Balsamic Vinegar And Mint

 

2 pounds small zucchini

salt

7 tablespoons extra virgin olive oil

3 tablespoons balsamic vinegar

black pepper, freshly ground

1 garlic clove, very thinly sliced

4 tomatoes, preferably plum tomatoes

3 tablespoons chopped fresh mint for garnish

 

Wash and scrub the zucchini thoroughly, but leave the ends on to prevent water

getting inside. Cook them in boiling salted water until tender but not soft.

Take them out of the saucepan and refresh under cold water. Leave them cool a

little, then dry them and cut off the ends. Cut each zucchini in half lengthwise

and lay the halves neatly on a serving dish.

Mix together the oil, vinegar, pepper, and salt to taste and spoon over the

zucchini, reserving 2 tablespoons of the dressing. Sprinkle the garlic slivers

on top. Cover with plastic wrap and set aside for about 1 hour.

Blanch and peel the tomatoes. Cut them in half and squeeze out the seeds and

some of the liquid. Cut each half into 1/2-inch cubes. Before serving, place the

tomatoes on top of the zucchini, sprinkle lightly with salt and pepper, and

spoon the remaining dressing over the vegetables. Serves 8.

 

 

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