Minted Zucchini Salad

Minted Zucchini Salad
Recipe Type: Side Dish
Minted Zucchini Salad (Gourmet Magazine, August 1999)
  • 1 tomato
  • 1 1/2 tablespoons fresh lemon juice
  • 3 tablespoons extra-virgin
  • olive oil
  • 1/3 cup packed fresh mint leaves
  • 1/4 cup packed fresh flat-leafed parsley leaves
  • 3 medium zucchini (about 1 pound total)
  • Garnish: fresh mint sprigs
  1. Cut tomato into 1/4-inch dice and transfer to a small bowl.
  2. In another small bowl whisk together lemon juice, oil, and salt and pepper to taste.
  3. In a food processor finely chop mint and parsley.
  4. Replace chopping blade with shredding disk and shred zucchini over herbs.
  5. Transfer mixture to a large bowl.
  6. Drizzle three fourths vinaigrette over zucchini and toss with salt and pepper to taste.
  7. Pour off any juices from diced tomato and toss tomato with remaining vinaigrette and salt and pepper to taste.
  8. Divide zucchini salad among 4 plates, mounding it, and make an indentation in center of each mound.
  9. Fill indentations with tomatoes and garnish with mint.