Saturday, August 14, 2010

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

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