Zucchini-Tomato Salad

Name: Zucchini-Tomato Salad
Total time: 10 min
Yield: 4 to 6 servings
Ingredients: 3 small zucchini, about 1 pound total; 4 ripe plum tomatoes, sliced; 1/4 cup finely chopped onion; 1 hard-boiled egg, coarsely chopped; 8 flat anchovy fillets; Salt and freshly ground pepper to taste; 1 tablespoon red wine vinegar; 3 tablespoons olive oil; 2 tablespoons chopped fresh parsley or basil

By Pierre Franey

Updated Feb. 22, 2023

Total Time: 10 minutes
Rating: 4(9)
Comments: Read comments

Featured in: 60-Minutes Gourmet

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Ingredients

Yield:4 to 6 servings

3small zucchini, about 1 pound total
4ripe plum tomatoes, sliced
¼cup finely chopped onion
1hard-boiled egg, coarsely chopped
8flat anchovy fillets
Salt and freshly ground pepper to taste
1tablespoon red wine vinegar
3tablespoons olive oil
2tablespoons chopped fresh parsley or basil

Ingredient Substitution Guide

Preparation

Step 1
Trim the ends of the zucchini and cut them slightly on the bias into ¼-inch thick slices. Drop the slices into boiling salted water. Let them simmer half a minute. The zucchini should remain crunchy. Drain and let cool.
Step 2
Arrange the zucchini and tomatoes in alternate patterns in a round dish. Sprinkle with the onions and chopped egg. Arrange the anchovy fillets on top. Sprinkle with salt, pepper, vinegar and oil. Add the parsley and serve.