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Tomato Zucchini Salad

Chef.at.Home's picture
Ingredients
  Water 2 Cup (32 tbs)
  Zucchini 4 Small, thinly sliced
  Tomatoes 2 Small, cut into wedges
  Red onion slice 2 , separated into rings
For dressing
  Dressing  
  Olive oil 3 Tablespoon
  Balsamic vinegar 1 Tablespoon
  Minced fresh tarragon/1 teaspoon dried tarragon 1 Tablespoon
  Dijon mustard 1 Tablespoon
  Salt 1⁄2 Teaspoon
  Hot pepper sauce 1⁄2 Teaspoon
  Garlic 1 Clove (5 gm), minced
  Minced fresh parsley 1 Tablespoon
Directions

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; sprinkle with salt.
In a large bowl, combine zucchini, tomatoes and onion.
In a jar with a tight-fitting lid, combine oil, balsamic vinegar, tarragon, mustard, salt, hot pepper sauce and garlic; shake well.
Pour the dressing over the vegetables and gently toss to coat.
Sprinkle with the parsley.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Restriction: 
Vegetarian
Ingredient: 
Tomato

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