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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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Tomato Zucchini Salad is a crisp, colorful salad tossed with a delicious Dijon-tarragon vinaigrette, notes Suzanne Kesel of Cohocton, New York. Try it in summer, too, when you can use fresh items from your garden. Ingredients:
2 cups water |
4 small zucchini, thinly sliced |
1/8 teaspoon salt |
2 small tomatoes, cut into wedges |
2 slices red onion, separated into rings |
vinaigrette: |
3 tablespoons olive oil |
1 tablespoon balsamic vinegar |
1 tablespoon dijon mustard |
1 tablespoon minced fresh tarragon |
1/2 teaspoon salt |
1/2 teaspoon hot pepper sauce |
1 garlic clove, minced |
1 tablespoon minced fresh parsley |
Directions:
1. In a large saucepan, bring water to a boil. Add zucchini; cover and boil for 2-3 minutes. Drain and immediately place zucchini in ice water. Drain and pat dry. Transfer to a large serving bowl; sprinkle with salt. Add the tomatoes and onion.
2. In a jar with a tight-fitting lid, combine the oil, vinegar, tarragon, mustard, salt, hot pepper sauce and garlic; shake well. Pour over vegetables and gently toss to coat. Sprinkle with parsley. Refrigerate until serving. Yield: 8 servings.
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