Zucchini and Tomato Salad
- Total Time
- 20 minutes
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Ingredients
- 4red, ripe tomatoes, about 2 pounds
- 4 to 6small zucchini, about 1 pound, trimmed
- 1bunch scallions, trimmed
- 4hard-cooked eggs, cut lengthwise into quarters
- 3tablespoons red-wine vinegar
- 2tablespoons Dijon-style mustard
- 6tablespoons vegetable oil
- 1teaspoon finely minced garlic
- 1teaspoon anchovy paste
- Salt to taste, if desired
- Freshly ground pepper to taste
Nutritional analysis per serving (8 servings)
155 calories; 13 grams fat; 1 gram saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 6 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 4 grams protein; 404 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cut away cores of tomatoes. Drop tomatoes into a basin of boiling water and let simmer about 9 to 10 seconds. Peel tomatoes and cut into 1-inch or slightly larger pieces. There should be about 4 cups.
- Step 2
Cut zucchini into thin ¼-inch thick rounds. There should be about 3 cups.
- Step 3
Bring enough water to the boil to cover zucchini pieces when added. Add zucchini and cook about 1½ minutes. Drain and run briefly under cold water. Drain well and set side.
- Step 4
Cut scallions crosswise into small pieces. There should be about 1 cup.
- Step 5
Put tomatoes in a large bowl and add zucchini, scallions and eggs.
- Step 6
Put vinegar and mustard in separate bowl. Start beating while gradually adding oil. Beat in garlic, anchovy paste, salt and pepper. Pour this over vegetables and toss to blend.
Private Notes