Today’s Tomato Tuesday, Fresh & Sun-Dried Tomatoes with Zucchini & Balsamic Vinegar, is a fast, easy and delicious salad featuring two of summer’s most prolific vegetables — tomatoes and zucchini. Simple, colorful and no-cook — perfect for getting in and out of the kitchen quickly during the hot days of summer. The sun-dried or oven-dried tomatoes ( which, as we all know, you can easily make at home) add a sweet, smokey flavor to the salad — don’t leave these out. The dressing may seem simple initially — balsamic vinegar, olive oil, salt and pepper — but the secret to flavor is patience. Let the salad sit at room temperatue for 30 – 60 minutes so the juices of the tomato and the smokeyness of the sun-dried tomato meld with the oil and vinegar.
1 lb tomatoes, cut into thin wedges
1/2 lb zucchini, sliced in two lengthwise and then cut into 1/4″ slices
6 sun-dried tomato halves (in oil), cut into thin strips
2 Tbsp extra virgin olive oil
2 tsp balsamic vinegar
1/2 tsp salt
1/4 tsp pepper
Place tomatoes, zucchini and sun-dried tomato halves in a bowl. In a small bowl whisk together extra virgin olive oil, balsamic vinegar, salt and pepper. Pour dressing over tomatoes, zucchini and sun-dried tomatoes. Let marinate at room temperature for 30 to 60 minutes.
- Use heirloom or yellow tomatoes to add more color to this salad.
- Substitute sun-dried tomatoes for homemade oven-dried tomatoes, get the recipe here.
- Be sure to slice the zucchini thin so that it will soften and absorb the dressing.