4-6 small tomatoes, about 2 lbs.
6 small zucchinis (don't substitute 1 lg one!)
3 hard boiled eggs, in quarters
3/4 c. mozzarella, diced
1/4 c. white wine vinegar
2 Tbsp. brown mustard
1/2 c. extra virgin olive oil
2 cloves garlic, minced
1 tsp. anchovy paste
A great summer salad for those days when the garden is producing tomatoes and zucchini fast and furious!
If you like, peel the tomatoes - cut an X in the bottom of the tomato, and dunk in boiling water for 30 seconds. The peel will pull right off. Chunk tomatoes into bite-sized pieces. Slice zucchinis into rounds. Blanch in boiling water, boiling about 1-2 minutes. Drain and immediately rinse in cold water. Slice scallions into small pieces, discarding the tough green bits. Mix tomatoes, scallions, zucchini, eggs. In a separate bowl, combine vinegar and mustard. Beat while adding oil. Beat in garlic, anchovy paste. Pour over veggies, toss. Season with salt and pepper to taste.