Zucchini and Tomato Salad

• 4 red, ripe tomatoes, about 2 pounds
• 4 to 6 small zucchini, about 1 pound, trimmed
• 1 bunch scallions, trimmed
• 4 hard-cooked eggs, cut lengthwise into quarters
• 3 tablespoons red-wine vinegar
• 2 tablespoons Dijon-style mustard
• 6 tablespoons vegetable oil
• 1 teaspoon finely minced garlic
• 1 teaspoon anchovy paste
• Salt to taste, if desired
• Freshly ground pepper to taste

1. Cut away cores of tomatoes.
2. Drop tomatoes into a basin of boiling water and let simmer about 9 to 10 seconds.
3. Peel tomatoes and cut into 1-inch or slightly larger pieces.
4. There should be about 4 cups.
5. Cut zucchini into thin 1/4-inch thick rounds.
6. There should be about 3 cups.
7. Bring enough water to the boil to cover zucchini pieces when added.
8. Add zucchini and cook about 1 1/2 minutes.
9. Drain and run briefly under cold water.
10. Drain well and set side.
11. Cut scallions crosswise into small pieces.
12. There should be about 1 cup.
13. Put tomatoes in a large bowl and add zucchini, scallions and eggs.
14. Put vinegar and mustard in separate bowl.
15. Start beating while gradually adding oil.
16. Beat in garlic, anchovy paste, salt and pepper.
17. Pour this over vegetables and toss to blend.

red, zucchini, scallions, eggs, redwine vinegar, mustard, vegetable oil, garlic, anchovy paste, salt, freshly ground pepper

Taken from cooking.nytimes.com/recipes/2408 (may not work)