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 Fresh Zucchini and Tomato Salad

Fresh Zucchini and Tomato Salad

 Fresh zucchini and greens tossed with a bright vinaigrette and topped with chopped croutons.
Yield:
12 servings
Print:

Ingredients

Vinaigrette:
  • 2 cups El Verano Sabroso Salsa Style Diced Tomatoes, drained
  • ½ cup Extra virgin olive oil
  • ¼ cup Red wine vinegar
  • 2 tbsp. Dijon mustard
  • 3 tbsp. Garlic, minced
  • ½ tsp. Sea salt
  • ¼ tsp. Freshly ground black pepper
2 cups El Verano Sabroso Salsa Style Diced Tomatoes, drained
½ cup Extra virgin olive oil
¼ cup Red wine vinegar
2 tbsp. Dijon mustard
3 tbsp. Garlic, minced
½ tsp. Sea salt
¼ tsp. Freshly ground black pepper
Salad
  • 4 Zucchini, sliced lengthwise very thin using y-peeler, vegetable peeler or mandolin
  • 3 cups Arugula leaves
  • ¾ cup Fresh basil leaves, chiffonade
  • ¾ cup Prosciutto, chopped
  • ¾ cup Red onion, minced
  • 1 tsp. Sea salt
  • ½ tsp. Freshly ground black pepper
  • 3 cups Prepared croutons, roughly chopped
4 Zucchini, sliced lengthwise very thin using y-peeler, vegetable peeler or mandolin
3 cups Arugula leaves
¾ cup Fresh basil leaves, chiffonade
¾ cup Prosciutto, chopped
¾ cup Red onion, minced
1 tsp. Sea salt
½ tsp. Freshly ground black pepper
3 cups Prepared croutons, roughly chopped

Instructions

Preparation Steps
  • In a non-reactive bowl, whisk together the vinaigrette ingredients. Refrigerate at least 2 hours or overnight.

    To Assemble One Salad – place the following ingredients in a 4-quart bowl:
    • 2 oz. - Vinaigrette
    • ½ cup - Tomatoes, diced 1″
    • 1 cup – Zucchini slices
    • 1 tbsp. – Red onion
    • ¼ cup – Arugula leaves
    • 1 tbsp. – Basil leaves
    • 1 tbsp. - Prosciutto
    • To taste – Sea salt
    • To taste - Freshly ground black pepper
    • ¼ cup – Croutons, chopped

  • Toss salad ingredients with vinaigrette until thoroughly mixed. Place salad onto a large chilled, rimmed salad bowl.
  • Season with freshly ground black pepper and salt to taste. Top with chopped croutons. Serve immediately.    
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