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Ingredients
4 small zucchini
4 medium-size ripe tomatoes
4 tablespoons rice-wine vinegar
1 teaspoon olive oil
2 teaspoons kosher salt
4 tablespoons chopped chives
Nutritional analysis per serving (4 servings)
9 grams carbs; 56 calories; 1 gram monosaturated fat; 2 grams fat; 3 grams fiber; 605 milligrams sodium; 3 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Halve the zucchini lengthwise and scrape out the seeds. Cut the halves across into ⅛-inch slices. Halve the tomatoes and scrape out the seeds. Cut into ¾-inch cubes. Toss the zucchini and tomatoes together in a bowl. Whisk together the vinegar, olive oil and salt. Pour over the zucchini mixture and toss to coat well. Divide among 4 plates and sprinkle with chives. Serve immediately.
Private Notes
Comments
Very refreshing summer salad. The dressing was too tart with such a small amount of oil however so I slowly added more until I liked the taste. A winner!
Very refreshing summer salad. I removed the seeds from the zucchini but not from the tomatoes. Cut both into small cubes. Added more oil to the dressing because it was too tart otherwise. A keeper.
Very good for something so simple