Zucchini And Tomato Salad With Balsamic Vinegar And Mint

Wash and scrub the zucchini thoroughly, but leave the ends on to prevent water getting inside. Cook them in boiling salted water until tender but not soft.

Take them out of the saucepan and refresh under cold water. Let them cool a little, then dry them and cut off the ends. Cut each zucchini in half lengthwise and lay the halves neatly on a serving dish.

Mix together the oil, vinegar, pepper, and salt to taste and spoon over the zucchini, reserving 2 tablespoons of the dressing. Sprinkle the garlic slivers on top. Cover with plastic wrap and set aside for about 1 hour.

Blanch and peel the tomatoes. Cut them in half and squeeze out the seeds and some of the liquid. Cut each half into 1/2-inch cubes.

Before serving, place the tomatoes on top of the zucchini, sprinkle lightly with salt and pepper, and spoon the remaining dressing over the vegetables.