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Zucchini and Tomato Salad




Source of Recipe


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List of Ingredients








2 small, firm zucchini
1 teaspoon salt (divided use)
2 cups diced ( ¾ -inch) tomatoes
2/3 cup diced ( ½ -inch) fresh mozzarella
About 1/2 cup loosely packed cilantro leaves
2 tablespoons fresh lemon juice
¼cup extra-virgin olive oil
½teaspoon freshly ground black pepper



Using a vegetable peeler, cut down the length of each zucchini to remove long, thin strips. Stop when you reach the seeds in the center, pivot the zucchini, and repeat on the 3 other sides. Discard the seedy centers and put zucchini strips in a nonreactive bowl. Sprinkle with 1/2 teaspoon salt; mix well, and set aside until serving time.

In another bowl, mix together the remaining ingredients, including the other ½ teaspoon salt. At serving time, arrange the zucchini strips on 4 plates to create a border around the edge. Spoon tomato salad into the center. Makes 4 servings.


Recipe