By David Harbilas
Tomato is one of the few vegetables that pairs well with many others, including zucchini, which seems to end up in many bland preparations.
One of the best ways to cook zucchini is to grill it, and its mild flavor goes perfectly with ripe sliced tomato.
Fennel, shaved thinly, adds a licorice flavor, and the entire salad is dressed with lemon, olive oil, and chopped oregano.
- 2 small zucchini
- 1 large, riped tomato, globe variety
- Â½ bulb of fennel
- 1 tablespoon fresh oregano, chopped
- juice of Â½ lemon
- Â½ cup extra virgin olive oil
- salt and pepper to taste
To prepare the zucchini, cut the both ends off and cut in half at the mid-section. Using a mandoline, cut lengthwise into long, flat strips about 1/8 an inch thick. Set aside on a sheet pan, drizzle with olive oil, and season with salt and pepper.
Preheat a grill or grill-pan to high heat and grill slices until slightly charred and tender, about 1-2 minutes. Set aside to cool. Cut the tomato in half, lengthwise, and slice crosswise into half-moon slices. On the mandoline, cut the fennel bulb cross-wise into paper-thin slices.
To assemble salad, lay zucchini slices on a large dish and sprinkle with salt, pepper, and oregano. Lay tomato slices over oregano and season in the same way. Finish with the thinly sliced fennel, and season again. In a separate bowl combine lemon juice and Â½ cup extra virgin olive oil. Whisk mixture, then spoon over salad.