Summer Tomato Salad

What a wonderful weekend it was! I got to catch up with a friend who was in town on Saturday, which involved some shopping in Soho and an amazing Italian dinner in the West Village. Yesterday was all about relaxation (and World Cup Final watching, of course), with Harrison and I setting up a really nice afternoon picnic in Morningside Park. The weather was just right, and we had the perfect mix of meats, cheeses, fruits, veggies and sweet treats to indulge in.

That lineup even included an amazing summer tomato salad that I whipped up yesterday morning. You may remember this salad from a few Friday Fours ago; after hearing from a friend who tested it out and gave it the stamp of approval, I knew I had to make it for our summer picnic. And it couldn’t have been any more perfect. Not only was it easy to make, but it was also light and just the slightest bit sweet + tangy—ideal for a summer afternoon snack.

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food, cooking, salad, salad recipe, summer salad, summer salad recipe, tomatoes, zucchini, zucchini salad, tomato salad, summer tomato salad, summer tomato salad recipe, zucchini tomato salad, zucchini tomato salad recipe

Aside from the little bit of olive oil (which isn’t too bad for you anyway), this recipe is really healthy and is still insanely flavor packed. I made it and ate it within 30 minutes, but I imagine it would be so yummy if you let it chill in the fridge for 30 minutes or an hour before eating it. Also, the recipe I adapted this from called for fresh basil and pine nuts for topping, but I only had dried basil (and no pine nuts) and it was still incredibly delicious.

Check out the recipe below:

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Summer Tomato Salad

Servings: 2 (recipe adapted from A House in the Hills)

1/2 pint grape tomatoes, halved

1 tablespoon balsamic vinegar

1 1/2 tablespoon olive oil

1 small garlic clove, finely minced

1 sprig basil, sliced into small strips

Salt and pepper

1 medium zucchini

1. In small bowl, combine tomatoes, balsamic vinegar, olive oil, garlic, basil, and salt and pepper, to taste. Toss to combine, then set aside for 10 minutes.

2. Using julienne or vegetable peeler, slice zucchini into long strands. Place in separate serving bowl, then toss with additional splash of olive oil, salt and pepper.

3. Spoon marinated tomatoes on top of zucchini, then garnish with additional basil and nuts, if desired.

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