Summer Zucchini Salad

  • Yield 8 servings

An impressive summer salad of squash and tomatoes that takes no time to make.


Vinaigrette Dressing:
3/4 cup olive oil
1/4 cup red wine vinegar
1 tablespoon minced fresh parsley
1/2 teaspoon minced fresh thyme
Tomato Salad:
Salt, to taste
2 pounds zucchini, thinly sliced (4 medium
2 pounds tomatoes, thinly sliced (4 to 5 medium)
8 medium eggs, hard-boiled, peeled and thinly sliced
6 to 8 basil leaves


  1. To make dressing: Combine all ingredients in a nonreactive container and mix well. Set aside.
  2. To make salad: Bring a large pot of salted water to a boil. Plunge zucchini into boiling water 2 to 3 minutes. Remove, drain and rinse under ice cold water to stop cooking. Drain thoroughly.
  3. On a large platter, arrange alternately slices of zucchini and tomatoes. Garnish with egg slices over the top. Drizzle with vinaigrette. Garnish with basil.



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