Zucchini-Tomato Salad

Ingredients

• 3 small zucchini, about 1 pound total
• 4 ripe plum tomatoes, sliced
• ¼ cup finely chopped onion
• 1 hard-boiled egg, coarsely chopped
• 8 flat anchovy fillets
• Salt and freshly ground pepper to taste
• 1 tablespoon red wine vinegar
• 3 tablespoons olive oil
• 2 tablespoons chopped fresh parsley or basil

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    160 calories; 12 grams fat; 2 grams saturated fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 6 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 5 grams protein; 53 milligrams cholesterol; 323 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 to 6 servings

Preparation

1. Trim the ends of the zucchini and cut them slightly on the bias into 1/4-inch thick slices. Drop the slices into boiling salted water. Let them simmer half a minute. The zucchini should remain crunchy. Drain and let cool.
2. Arrange the zucchini and tomatoes in alternate patterns in a round dish. Sprinkle with the onions and chopped egg. Arrange the anchovy fillets on top. Sprinkle with salt, pepper, vinegar and oil. Add the parsley and serve.

10 minutes