Zucchini and Cherry Tomato Salad with Fresh Mint

4
Servings

20m
Prep Time

0m
Cook Time

20m
Ready In

Recipe: #5305

May 02, 2012

Categories: Fresh Tomatoes, Salads, Fruit, Tomato, Vegetables, Mediterranean, Easy/Beginner Cooking, Baby Shower, Brunch, Entertaining, July 4th, Ladies Luncheon, Mother's Day, Summer, Refrigerator, No Eggs, Vegetarian, Zucchini more

recipe by:
AnnaBella28

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recipe by:
AnnaBella28

"I love making this with the cherry tomatoes and fresh mint leaves from my vegetable garden, you can serve this right away or chill"

Original recipe yields 4 servings

Metric US

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Ingredients

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1 pint ripe, juicy red cherry tomatoes, rinsed and cut in half
16 fresh mint leaves, shredded
Extra-virgin olive oil
1 to 2 tablespoons balsamic vinegar

4 small zucchini unpeeled and washed (about 1 1/2 pounds)
Salt and ground pepper
1 cup fresh mozzarella cheese, cut into small cubes (this is optional)

Nutritional

Serving Size: 1 (452 g)
Calories 439.1
Total Fat - 24.5 g
Saturated Fat - 10.2 g
Cholesterol - 678.6 mg
Sodium - 386.6 mg
Total Carbohydrate - 17.5 g
Dietary Fiber - 1.2 g
Sugars - 10.7 g
Protein - 35.8 g
Calcium - 475.9 mg
Iron - 3.6 mg
Vitamin C - 22 mg
Thiamin - 0.2 mg

Step 1

Bring a large saucepan of salted water to a boil. Set a large bowl of ice water near the stove.

Step 2

Transfer the unpeeled whole zucchini into the boiling water and blanch just until softened and bright green, about 4 minutes. Remove with tongs and transfer them to the ice water and let stand until cool. Drain well.

Step 3

Trim the ends from the zucchini and cut the zucchini in half lengthwise, then crosswise into 1/2 inch slices. In a large serving bowl toss the zucchini, tomatoes, mint, mozzarella cheese and enough olive oil to coat them lightly. Season with salt, pepper, and balsamic vinegar to taste and toss again. Serve immediately or chill about 1 hour.