ZUCCHINI AND TOMATO SALAD WITH
BALSAMIC VINEGAR AND MINT

2 pounds small zucchini
salt
7 tablespoons extra virgin olive oil
3 tablespoons balsamic vinegar
freshly ground black pepper
1 garlic cloves, very thinly sliced
4 tomatoes, preferably plum tomatoes
3 tablespoons chopped fresh mint (for garnish)

Wash and scrub the zucchini thoroughly, but leave the ends on to prevent water getting inside. Cook them in boiling salted water until tender but not soft. Take them out of the saucepan and refresh under cold water. Leave them cool a little, then dry them and cut off the ends. Cut each zucchini in half lengthwise and lay the halves neatly on a serving dish.

Mix together the oil, vinegar, pepper, and salt to taste and spoon over the zucchini, reserving 2 tablespoons of the dressing. Sprinkle the garlic slivers on top. Cover with plastic wrap and set aside for about 1 hour.

Blanch and peel the tomatoes. Cut them in half and squeeze out out the seeds and some of the liquid. Cut each half into 1/2-inch cubes.

Before serving, place the tomatoes on top of the zucchini, sprinkle lightly with salt and pepper, and spoon the remaining dressing over the vegetables.

Servings: 8
Source: A Casa: Seasonal Italian Home Cooking by Anna Del Conte