Zucchini, Onion and Tomato Salad with Saffron and Cinnamon
It is a fact that salads and the potential to create a salad from anything has been thoroughly explored in the Mediterranean; the combinations of cooked and raw ingredients with fresh and dried herbs are unlimited and as a result, so are the tastes that are created. Try making this interesting salad and you will probably be pleasantly surprised!
- 1 tbsp olive oil (preferably extra-virgin)
- 1 pound zucchini (about 4 medium)
- 2 medium onions, cutted into 1/2-inch wedges
- 4 large garlic cloves, minced
- 1 cinnamon stick, broken in half
- 1/4 tsp crushed saffron threads
- 12 ounces tomatoes, cored and cutted into 1/4-inch wedges
- 6 sprigs fresh parsley, finely chopped
- 6 sprigs fresh mint, finely chopped
- 1 lemon, squeezed
Trim the zucchini and cut diagonally into 1/2-inch slices.
Heat oil in large nonstick skillet over medium heat.
Add zucchini, onions, garlic, cinnamon stick and saffron.
Cover; cook until zucchini is tender and onions are almost tender, stirring occasionally, about 8 minutes.
Remove from heat.
Stir in tomatoes, parsley and mint.
Cool to room temperature. (Can be made 2 hours ahead. Let stand at room temperature.)
Mix in lemon juice.
Season with salt and pepper and serve.