Zucchini-Tomato Salad

1. 1

   Trim the ends of the zucchini and cut them slightly on the bias into 1/4-inch thick slices.

2. 2

   Drop the slices into boiling salted water.

3. 3

   Let them simmer half a minute.

4. 4

   The zucchini should remain crunchy.

5. 5

   Drain and let cool.

6. 6

   Arrange the zucchini and tomatoes in alternate patterns in a round dish.

7. 7

   Sprinkle with the onions and chopped egg.

8. 8

   Arrange the anchovy fillets on top.

9. 9

   Sprinkle with salt, pepper, vinegar and oil.

10. 10

    Add the parsley and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.