Summer Zucchini Salad

  • Yield: 8 servings


Vinaigrette Dressing:
3/4cup olive oil
1/4cup red wine vinegar
1tablespoon minced fresh parsley
1/2teaspoon minced fresh thyme
Tomato Salad:
-- Salt, to taste
-- Water
2pounds zucchini, thinly sliced (4 medium
2pounds tomatoes, thinly sliced (4 to 5 medium)
8medium eggs, hard-boiled, peeled and thinly sliced
6 to 8-- basil leaves


  1. To make dressing: Combine all ingredients in a nonreactive container and mix well. Set aside.
  2. To make salad: Bring a large pot of salted water to a boil. Plunge zucchini into boiling water 2 to 3 minutes. Remove, drain and rinse under ice cold water to stop cooking. Drain thoroughly.
  3. On a large platter, arrange alternately slices of zucchini and tomatoes. Garnish with egg slices over the top. Drizzle with vinaigrette. Garnish with basil. 

Nutritional Info *per serving

  • Calories 286
  • Fat 26g
  • Cholesterol 187mg
  • Sodium 68mg
  • Carbohydrate 9g
  • Fiber 3g
  • Protein 8g