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.
Discover more Make a Summer Salad Splash - Recipes in the archived edition of our June 2013 email Or get more recipe ideas and inspiration from our Pinterest Board - [ Summertime Salads ]
from Monterey Bay Herb Company ~ Recipe Archive
