Zucchini ribbons & tomato salad

2 small, firm zucchini
1 tsp salt
2 cups diced (3/4 inch) fresh tomatoes
2/3 cup diced (1/2 inch) faux firm white cheese (or Gouda for a non-vegan spin)
About 1/2 cup (loosely packed) fresh parsley leaves
2 TBS fresh lemon juice
1/4 cup olive oil
1/2 tsp fresh ground pepper


1.Using a vegetable peeler, cut down the length of each zucchini to remove long, thin ribbon like strips. Stop when you reach the seeds in the center, pivot the zucchini, and repeat on the other side. Discard the seedy centers and put the zucchini strips in a non-reactive bowl. Sprinkle with 1/2 tsp of the salt, toss gently with hands, and set aside until serving time.
2. In another bowl, mix together the tomatoes, mozzarella, parsley, lemon juice, oil, the remaining 1/2 tsp salt and pepper.
3. At serving time, arrange the zucchini strips on plates to create a border around the edge. Spoon some of the tomato salad into the center of each plate and serve immediately.


Both the zucchini and the tomato salad can be prepared upt o 2 hrs ahead of serving; if done any further ahead, they both tend to get mushy.


This is a variation of a Jacques Pepin recipe