tomato & zucchini ribbon salad
Sunflower seeds give this summer salad a surprise crunch. Using a mandolin will make easy work of cutting the zucchini into long, thin ribbons.
1 cup ripe cherry tomatoes, cut in half
1 clove garlic, chopped
¼ cup sunflower seeds
1 tablespoon dried basil
1 tablespoon fennel seed, crushed
2 tablespoons extra virgin olive oil, plus more for drizzling
Salt and freshly ground black pepper, to taste
1 medium zucchini, sliced lengthwise into long strips
Combine tomatoes, garlic, sunflower seeds, basil, fennel seed and olive oil in a large bowl. Season with salt and pepper. Let the mixture rest for 30 minutes. Meanwhile, prepare zucchini ribbons and arrange in a serving bowl. Pour the tomato mixture over zucchini and serve.
