Make a Big Summer Salad with Jacques Pépin

Summary by Krater

Jacques Pépin demonstrates how to make a refreshing summer zucchini and tomato salad tossed with herbs, olive oil, and croutons, served in boston lettuce leaves.

From the video

Answers: How do I make a zucchini and tomato salad?

• Summer zucchini and tomato salad recipe
• Cutting vegetables into 1-inch pieces
• Microwaving zucchini briefly
• Chpping parsley and shallots
• Assembling salad in lettuce cups with croutons

Ingredients

• 3/4 lb zucchini
• salt
• 2-3 tbsp parsley
• 3 tbsp shallots
• 2 tomatoes
• pepper
• 3-4 tbsp extra virgin olive oil
• croutons
• boston lettuce

What it concludes

• Microwaving the salted zucchini briefly cooks them while keeping them crunchy and releasing excess liquid.
• This zucchini and tomato salad makes enough for four people and is ideal as a first course for a summer meal.