Zucchini and Cherry Tomato Salad with Fresh Mint

Prep Time
Cook Time
Ready In

"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


  • 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.

Tags : Salads



What a wonderfully refreshing salad this is, thanks for sharing it here. made for the Alphabet Soup Recipe Tag Game.

review by:
(3 Jul 2012)


This is a wonderful refreshing salad! Made as directed but will probably change to white balsamic vinegar next time, as the dark balsamic coloured the cheese a wee bit. I also grow mint and it was just perfect in this salad that I will definately be making a lot this summer! Thank you so much for sharing. Update 7/31/18: This is still a winner of a salad. Been making every year during the summer (many times). Delish!

review by:
(23 Jun 2012)