(Plan ahead…this salad needs to chill for at least 2 hours.)

Yet another delicious way to use all that zucchini in your garden–along with the tomatoes and an onion.

Peel zucchini and cut in halves or thirds. Then cut each section into fourths and thinly slice 4 cups of zucchini.

Next chop enough tomatoes to equal four cups.
Now it’s time to make the dressing. You’ll need a 1/4 of a medium onion, or 1/4 c. chopped onion and 1 peeled garlic clove. Place the garlic and onion in the blender with 3/4 c. white wine vinegar (or cider vinegar), and 2/3 c. vegetable oil, 2 T. sugar, 1 tsp. salt, 1 tsp. dried basil, and a 1/2 tsp. pepper. Blend until onion and garlic are pureed.

Pour over zucchini and tomatoes, toss gently to coat. You can see the flecks of pepper and basil in the above picture. Cover and refrigerate for at least 2 hours. Serve with a slotted spoon.

Try this even if you think you hate zucchini. Many people think the zucchini tastes like cucumbers in this salad.

Zucchini Tomato Toss

(Plan ahead…this salad needs to chill for at least 2 hours.)

4 c. thinly sliced zucchini
4 c. chopped tomatoes
1/4 of a medium onion, or 1/4 c. chopped onion
1 garlic clove
3/4 c. white wine vinegar or cider vinegar
2/3 c. vegetable oil
2 T. sugar
1 tsp. salt
1 tsp. dried basil
1/2 tsp. pepper

Peel zucchini and cut in halves or thirds. Then cut each section into fourths and thinly slice 4 cups of zucchini. Next chop enough tomatoes to equal four cups. In a serving bowl, combine the zucchini, tomatoes and onions. Place onion and garlic in blender with remaining ingredients. Blend until onion and garlic are pureed. Pour over zucchini and tomatoes, toss gently to coat. Cover and refrigerate for at least 2 hours. Serve with a slotted spoon.