Zucchini Salad with Red Onion

Quick, easy and delish!

Source:  Everyday Food magazine, June 2007

1 T. red-wine vinegar

1 T. olive oil

coarse sea salt and ground pepper

1/2 small red onion, very thinly sliced

4 small zucchini (about 1 1/2 lbs. total)

In a medium bowl, whisk together vinegar and oil; season with salt and pepper.  Stir in onion, and let stand 15 min.

Meanwhile, using a vegetable peeler, slice zucchini into paper-thin ribbons, avoiding seeds.  Add to bowl with dressing, season with salt and pepper; toss to combine.

Serves 4