Zucchini and Cherry Tomato Salad

1. 1

   Bring a large saucepan or braising pan of salted water to a boil.

2. 2

   Set a large bowl of ice water near the stove.

3. 3

   Slip the zucchini into the boiling water and cook just until softened and bright green, about 4 minutes.

4. 4

   Transfer them to the ice water and let stand until cool.

5. 5

   Drain well.

6. 6

   Trim the ends from the zucchini and cut the zucchini in half lengthwise, then crosswise into 1/2-inch slices.

7. 7

   Toss the zucchini, tomatoes, mint, and enough olive oil to coat them lightly in a large serving bowl.

8. 8

   Add salt, pepper, and vinegar to taste and toss again.

9. 9

   Serve immediately or chill about 1 hour.

* Per serving · 4 servings · Values may vary.

No additional tips available.