A Culinary Minute: Zucchini and Tomato Salad

Before I tell you how to make this, let me just share that this is, for me, the best new dish of the summer. It is everything I expect from the season—light, vibrant, fresh, green and cooling.
My mom made this for us a few weeks ago and I triumphantly declared that it was the best thing she’s made in ages. That is really saying something especially if you know my mother’s cooking. It turns out that the recipe comes from a friend of hers who first learned about it while living in Israel.


The ingredients are few: zucchini, tomatoes, garlic, cilantro and mayonnaise. The preparation is even simpler: slice the zucchini in into 4mm slices and sautée in a pan until fully cooked through and browned. Toss with tomatoes sliced into half-moons and of the same thickness. Add a handful of cilantro, a diced garlic clove and a tablespoon of mayo. It can be served immediately or refrigerated for a few hours.


  1. Irma Spencer said:

    Nadya you are a gem. Thanks for the recipe. And that curley haired Sophia.

    July 31, 2014
    • Nadya said:

      Thanks, Irma! There are more recipes under the “Recipes” link on the front page of the blog. Hope all is well with you and that you’re enjoying the summer.

      July 31, 2014

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