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 ( � -inch) tomatoes
2/3 cup diced ( � -inch) fresh mozzarella
About 1/2 cup loosely packed cilantro leaves
2 tablespoons fresh lemon juice
�cup extra-virgin olive oil
�teaspoon 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 � 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
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