In this salad full of distinctive contrasts, the tomatoes cook down until pulpy and rich,
while the zucchini is added at the end and cooks briefly so that it remains a bit crunchy.
The cilantro and cumin contribute an earthiness, while the black olives offer a vibrancy.
COOKED
ZUCCHINI AND
TOMATO SALAD
SERVES 4
1⁄4 cup/60 ml extra-virgin olive oil
6 garlic cloves, minced
4 ripe plum tomatoes, seeded and chopped
Salt
1⁄2 Tbsp finely chopped fresh flat-leaf parsley
1⁄2 Tbsp finely chopped fresh cilantro
1⁄4 tsp ground cumin
1⁄4 tsp sweet paprika
1 pinch cayenne pepper
1 pinch freshly ground black pepper
1 lb/455 g zucchini, peeled, quartered
lengthwise, and cut into 1⁄2-in/12-mm cubes
12 black olives with pits, rinsed
1⁄4 lemon
In a large skillet or sauté pan, heat the olive oil
over medium heat. Add the garlic and tomatoes
and season with salt. Cook, stirring frequently,
until the tomatoes are a deeper red and pulpy,
about 10 minutes.
Sprinkle in the parsley, cilantro, cumin,
paprika, cayenne, and pepper and stir well.
Add the zucchini and olives. Cook, stirring from
time to time, until the zucchini is tender but
not mushy and still has a bite, about 5 minutes.
Transfer to a serving bowl.
Serve at room temperature. Before serving,
squeeze the lemon over the top and toss.