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
How to Make It
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.
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