Zucchini and Tomato Salad

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 Information

  • Nutritional analysis per serving (4 servings)

    55 calories; 1 gram fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 8 grams carbohydrates; 2 grams dietary fiber; 6 grams sugars; 2 grams protein; 1178 milligrams sodium

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

Preparation

1. Halve the zucchini lengthwise and scrape out the seeds. Cut the halves across into 1/8-inch slices. Halve the tomatoes and scrape out the seeds. Cut into 3/4-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.

10 minutes