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Heirloom Tomato and Zucchini Salad

Photo: Randy Mayor; Styling: Claire Spollen
Yield Serves 4 (serving size: about 1 cup salad and 1 tablespoon vinaigrette)

Ingredients

  • 1 pound heirloom tomatoes, cut into 1/4-inch-thick slices
  • 1 small zucchini, cut into 1/8-inch-thick rounds
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons finely chopped fresh chives
  • 1 tablespoon olive oil
  • 1 tablespoon red wine vinegar
  • 1 teaspoon sugar

Nutrition Information

  • calories 61
  • fat 3.7 g
  • satfat 0.5 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 0.0 g
  • carbohydrate 0.0 g
  • fiber 0.0 g
  • cholesterol 0.0 mg
  • iron 0.0 mg
  • sodium 128 mg
  • calcium 0.0 mg

How to Make It

  1. Divide tomatoes and zucchini evenly among 4 plates. Sprinkle with salt and pepper. Combine chives, olive oil, vinegar, and sugar in a bowl, stirring with a whisk. Drizzle vinegar mixture evenly over salads.