Monday, August 30, 2010

Warm Tomato Zucchini Salad with Spinach

This was inspired by my recent Sunday trip to a local farmer’s market. This is my little Disney! The rainbow of peppers, tomatoes, potatoes – from white to purple and everything in between.

Luckily I forgot to bring enough cash, so I was forced to stop at a certain point. Later that day my family was treated to a warm tomato-zucchini salad with wilted spinach and here is the recipe:

Warm Tomato Zucchini Salad with Spinach

2 yellow zucchini squashes, sliced

3 cups of baby spinach

3 garlic cloves – sliced

4 medium tomatoes, halved and sliced

Olive oil

White wine

Salt and pepper to taste

Balsamic Vinegar – optional

Heat olive oil in a sauté pan and cook garlic for about a minute, then add zucchini and sauté for a couple of minutes, add white wine, salt and pepper and sauté another minute or so. Transfer into a salad bowl with a slotted spoon. Place spinach into the pan that still has the liquid. Cook until barely wilted and drain. Transfer to the salad bowl. Add tomatoes, balsamic vinegar if using. Adjust seasoning and enjoy!

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