Zucchini and Cherry Tomato Salad with Fresh Mint
Servings
Prep Time
Cook Time
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
"I love making this with the cherry tomatoes and fresh mint leaves from my vegetable garden, you can serve this right away or chill"
Ingredients
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.
Tips & Variations
No special items needed.
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