Heirloom Tomato and Zucchini Salad

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Photo: Randy Mayor; Styling: Claire Spollen
Yield
Serves 4 (serving size: about 1 cup salad and 1 tablespoon vinaigrette)
Ivy Manning
July 2014
RECIPE BY Cooking Light

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

Nutritional Information

  • Calories 61
  • Fat 3.7g
  • Satfat 0.5g
  • Monofat 0.0g
  • Polyfat 0.0g
  • Protein 0.0g
  • Carbohydrate 0.0g
  • Fiber 0.0g
  • Cholesterol 0.0mg
  • Iron 0.0mg
  • Sodium 128mg
  • Calcium 0.0mg

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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