Minted Zucchini Salad

1. 1

   Cut tomato into 1/4-inch dice and transfer to a small bowl.

2. 2

   In another small bowl whisk together lemon juice, oil, and salt and pepper to taste.

3. 3

   In a food processor finely chop mint and parsley.

4. 4

   Replace chopping blade with shredding disk and shred zucchini over herbs.

5. 5

   Transfer mixture to a large bowl.

6. 6

   Drizzle three fourths vinaigrette over zucchini and toss with salt and pepper to taste.

7. 7

   Pour off any juices from diced tomato and toss tomato with remaining vinaigrette and salt and pepper to taste.

8. 8

   Divide zucchini salad among 4 plates, mounding it, and make an indentation in center of each mound.

9. 9

   Fill indentations with tomatoes and garnish with mint.

* Per serving · 4 servings · Values may vary.

No additional tips available.