Fresh Zucchini and Tomato Salad
Fresh zucchini and greens tossed with a bright vinaigrette and topped with chopped croutons.
Yield:
12 servings
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.
Products in Recipe
