Zucchini-Cheese Salad with Tomatoes
Rinse the zucchini and cut lengthwise into thin slices. Rinse the snow peas. Rinse the scallions and slice.
Blanch the zucchini, snow peas and scallions in a pot of boiling salted water for 2 minutes.
Drain, rinse with cold water and drain again.
In a bowl, whisk the vinegar with the oil, thyme, chives and oil.
To serve, overlap the blanched vegetables and cheese on a plate. Place the tomato slices in the middle and drizzle with the vinaigrette. Serve with the buns.