Mexican Tomato Salad
From
Ben Collver@1:124/5016 to
All on Mon Apr 21 10:53:43 2025
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Title: Mexican Tomato Salad
Categories: Mexican, Salads, Zucchini
Yield: 6 Servings
2 md Zucchini
4 Eggs; hard-boiled
4 lg Ripe tomatoes
1/2 c Olive or salad oil
3 tb Wine vinegar
1 ts Green chiles; finely minced
1/4 c Green onions; finely minced
1 tb Coriander; minced
This salad can be prepared well ahead of serving time. If fresh
coriander is unavailable, the same amount of parsley can be
substituted. However, the coriander adds greatly to the distinct
South-of-the-Border flavor.
Cut zucchini in half lengthwise, then into 1/4" pieces. Do not peel.
Boil in salted water for 5 minutes. Drain well.
Cut eggs into large pieces. Peel, seed, & dice tomatoes. Place
zucchini, eggs, & tomatoes in salad bowl. Salt & pepper to taste. Add
oil & combine thoroughly.
Add chiles, green onions, coriander, vinegar & seasonings. Toss well,
cover, & chill until serving time.
Recipe by Oregon State University Extension Service
Recipe FROM: Favorite Zucchini Recipes cookbook, 1979
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