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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.
Submitted by Gretchen Grant Contributed on:
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