Heirloom Tomato & Zucchini Noodle Salad

So I don't know how the weather is by you but in the North East we are definitely having a heat wave one minute and a taste of fall the next. So if the weather by you is still summery and it's still too hot to really cook, you can make this salad in a matter or minutes.  If you made your chimichurri at the beginning of the week like a good little scout this will really take no time at all. I opted for a simple combo of fresh heirloom tomatoes and zucchini that I picked up at the farmers market but you can try out whichever ingredients you like - choose your own adventure.


Have a wonderful weekend!

Zucchini Noodles with Tomato, Garlic & Parmesan

I have this veggie peeler that makes me look like I have chef-like knife skills. It can be used like a regular vegetable peeler & in minutes you have finely julienned (fancy world for thinly sliced) vegetables. I use it to make zucchini noodles (read: thin strips of zucchini that look like spaghetti noodles). If you don't have this particular peeler you can use a regular peeler & call make wide noodles or call them fettuccine or pappardelle if you like - it will still make for a delicious dish.

I tossed mine with tomatoes, garlic, olive oil & parmesan cheese but they're great with pesto or even just a light drizzle of olive oil with salt & pepper. What's even better about zucchini noodles is you don't have to cook them. Nope, no cooking.