Zucchini and Cherry Tomato Salad

Name: Zucchini and Cherry Tomato Salad
Yield: Makes 8 servings
Ingredients: Salt; 4 small (“fancy”) zucchini (about 1 1/2 pounds), washed; 1 pint ripe, juicy cherry tomatoes, rinsed and cut in half; 16 fresh mint leaves, shredded; 4 to 5 tablespoons extra-virgin olive oil; 2 to 3 teaspoons balsamic vinegar; Freshly ground black pepper

December 9, 2011

The secret to bringing out the flavor of the zucchini without making it soggy is to cook it whole for just long enough to soften it. If you don’t have cherry tomatoes, cut regular tomatoes into chunks more or less the size of the sliced zucchini.

Recipe notes

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