Zucchini, Tomato and Mozzarella Salad

• 1 zucchini, about 1 pound
• 1 or 2 red, ripe tomatoes, about 3/4 pound
• 6 ounces mozzarella cheese
• Salt to taste if desired
• Freshly ground pepper to taste
• 2 tablespoons red-wine vinegar
• 3 tablespoons olive oil
• Fresh basil sprigs or leaves for garnish

1. Trim off ends of zucchini.
2. Cut it on bias into 12 slices of about the same size.
3. Bring enough water to boil to cover zucchini slices when added.
4. Add slices and cook 1 1/2 minutes; do not overcook.
5. Drain.
6. Cut away and discard core of tomato.
7. Cut tomato into 1/4-inch slices.
8. Cut mozzarella into 12 slices.
9. Arrange zucchini, tomato and mozzarella slices, slightly overlapping, in a circle on a serving dish.
10. Sprinkle with salt and pepper.
11. Combine vinegar and oil in a bowl and stir.
12. Sprinkle the sauce evenly over the salad.
13. Garnish with basil sprigs or leaves and serve.

zucchini, red, mozzarella cheese, salt, freshly ground pepper, redwine vinegar, olive oil, fresh basil sprigs

Taken from cooking.nytimes.com/recipes/4120 (may not work)