Zucchini and Tomato Salad

Filed under: Recipes — Artflux at 1:53 pm on Saturday, July 14, 2007


2 zucchini, about 3/4 pound
2 red, ripe tomatoes, cut into quarter-inch-thick slices
Freshly ground pepper
1/4 cup finely chopped red onion
8 flat anchovy fillets
2 tablespoons red wine vinegar
1/4 cup finely chopped parsley
6 tablespoons olive oil

1. Trim the ends of the zucchini and cut them slightly on the bias into quarter-inch-thick slices. Drop the slices into boiling salted water and let simmer 1 1/2 to 2 minutes. The zucchini must retain a certain resilience.
2. Arrange the zucchini and tomato slices in alternate patterns in a round serving dish. Sprinkle with salt and pepper to taste. Sprinkle with the chopped onion. Arrange the anchovy fillets on top. Sprinkle with the vinegar, parsley, and oil and serve.

Yield: Four servings.

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