Zucchini, Tomato and Mozzarella Salad
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1zucchini, about 1 pound
- 1 or 2red, ripe tomatoes, about ¾ pound
- 6ounces mozzarella cheese
- Salt to taste if desired
- Freshly ground pepper to taste
- 2tablespoons red-wine vinegar
- 3tablespoons olive oil
- Fresh basil sprigs or leaves for garnish
Nutritional analysis per serving (4 servings)
254 calories; 21 grams fat; 8 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 7 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 11 grams protein; 513 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
Trim off ends of zucchini. Cut it on bias into 12 slices of about the same size.
- Step 2
Bring enough water to boil to cover zucchini slices when added. Add slices and cook 1½ minutes; do not overcook. Drain.
- Step 3
Cut away and discard core of tomato. Cut tomato into ¼-inch slices.
- Step 4
Cut mozzarella into 12 slices.
- Step 5
Arrange zucchini, tomato and mozzarella slices, slightly overlapping, in a circle on a serving dish. Sprinkle with salt and pepper.
- Step 6
Combine vinegar and oil in a bowl and stir. Sprinkle the sauce evenly over the salad. Garnish with basil sprigs or leaves and serve.
Private Notes
Comments
This is light, tasty and easy to prepare I used zucchini and tomatoes from our garden so the flavor was incredibly fresh. Timing on the zucchini is about 4 min - cooked but not too soft. Attractive presentation too!