Zucchini Tomato Toss

This is so good (and colorful!) - I wouldn't eat raw zucchini any other way!

Source:  Adapted from Kristy Y.

4 c. thinly sliced zucchini

2 medium tomatoes, cut into wedges

1/4 c. sliced red onion

3/4 c. white wine vinegar or cider vinegar

2/3 c. olive oil

1 garlic clove, minced

2 T. sugar

1 t. salt

2 T. (or more to taste) fresh basil, chopped or 1 t. dried basil
1/8 t. pepper

In a serving bowl, combine zucchini, tomatoes and onions.  Whisk remaining ingredients together and pour over zucchini mixture; toss gently to coat.  Cover and refrigerate for at least 2 hours.  Serve with a slotted spoon.

Yield:  8 servings