Zucchini Salad, Minted Serves 4

In small bowl, whisk lemon juice, oil, s&p. In food processor, finely chop herbs. Replace chopping blade w shredding disk and shred zucchini over herbs. Transfer to large bowl. Drizzle 3/4 vinaigrette over and toss with s&p. Pour off any juices from tomato and toss w remaining vinaigrette. Divide zucchini among 4 plates, mounding it, and make an indentation in center of each mound. Fill w tomatoes and garnish w mint.

Tomato 1 diced
Lemon Juice, Fresh 1.5T
Olive Oil 3T
Mint 0.33c packed fresh leaves
Parsley 0.25c packed fresh
Zucchini 3 medium (1 lb)