This Tex-Mex tomato zucchini salad recipe goes well with Texas-style meals. Also, try it along with any grilled meats, too. Once you’ve tried it, we think you will serve it over and over again.
Did You Know? Tomatoes were once believed to be poisonous. On June 28, 1820, Colonel Robert Gibbon ate a tomato on the step of the courthouse in Salem, MA. to prove that they are not poisonous.
2 medium-sized zucchinis
4 hard boiled eggs
4 large tomatoes
1/4 cup chopped green onions
1/2 cup olive oil
3 Tablespoons red wine vinegar
1 Tablespoon minced coriander
1 teaspoon minced green chilies
Black pepper to taste
Wash zucchini and cut off ends.
Cut zucchini lengthwise. Then slice into 1/4″ pieces.
Boil zucchini for 5 minutes until it just begins to get soft. Drain.
Cut eggs into large pieces.
Add zucchini, eggs, diced tomatoes, and onions into a large bowl.
Add oil and vinegar and combine thoroughly.
Add remaining ingredients and mix together well.
Refrigerate until chilled.
Tip: For a little extra “color”, substitute yellow summer squash for 1/2 of the zucchini.
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