Zucchini and tomato salad
Description
The salad is quick and easy to prepare. The zucchini should be tender, and the tomatoes and onions — sweet. This is the main requirement for the salad. You can adjust the amount of herbs, garlic, and the strength of the vinegar dressing to your taste. The ingredient proportions I provided are approximate and suitable for 2-3 servings. Feel free to double or triple the recipe and prepare it in large bowls. The salad keeps well in the refrigerator for up to three days, becoming even tastier. It never lasted longer than three days in my experience. The salad is ready to serve.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
Slice the zucchini into 1.5 cm thick rounds.
- 3
Step 3
In a bowl, thinly chop the onion, celery greens, and bell pepper. Finely chop the garlic.
- 4
Step 4
Salt and pepper to taste, add sugar and apple cider vinegar. Mix the vegetables and lightly mash them together.
- 5
Step 5
Fry the zucchini in batches in a small amount of heated oil until golden brown on both sides. Place the cooked zucchini into a bowl.
- 6
Step 6
Slice the tomatoes into 1 cm thick rounds.
- 7
Step 7
Place a little of the onion mixture into a deep salad bowl. Then add a layer of zucchini. Season lightly with salt and pepper.
- 8
Step 8
Now add a layer of tomatoes. And a little onion mixture on top. Repeat the layers until you run out of vegetables. The top layer should be tomatoes and the onion mixture.
- 9
Step 9
You have two bowls left – one with fried zucchini and leftover oil, and one with the leftover onion marinade. Whisk them together and drizzle over the salad.
- 10
Step 10
Put the salad in the refrigerator for at least half an hour.
- 11
Step 11
Serve the salad with toasted fresh bread.
- 12
Step 12
Done.