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ITALIAN MARINATED ZUCCHINI AND TOMATO SALAD

As I type this, (8:00 am in the morning)  the temperature out side is 30 degrees Celsius/about 86 degrees Fahrenheit. It will only get hotter by 4:00 pm.  In my neck of the woods that is hot, and it is not due to let up any time soon!

On a positive note, we have had the most amazing organic strawberries and blueberries – everything seems to be a month early.  Can’t wait for those fresh summer tomatoes!

So to nite we are having a cold dinner:  potato salad, sliced ham, and the above quick and easy Italian Marinated Zucchini and Tomato Salad.

With this salad, you will want to make it in the morning, stirring occasionally throughout the day.

Then after dinner we are headed to our local pot holes for a refreshing swim!

DRESSING:

1 large sun dried tomato in oil, pat off excess oil with a paper towel, and finely dice

1 large diced garlic clove

1 1/2 Tblsp. finely diced shallot

1/2 cup of Organic Extra Virgin Olive Oil

5 Tblsp. Rice Wine Vinegar

juice of half a lemon

1 tsp. dried Basil

1/2 tsp. Italian Seasoning

salt and pepper to taste

Salad:

4 cups sliced zucchini (I did a mix of green, yellow, and yellow patty pan squash)

1 large green onion largely sliced – 1/4 inch pieces

2-4 tomatoes depending on size (mine were somewhat small)

3 rounded Tblsp. Parmesan Cheese

Add all of the ingredients for the dressing into a glass jar, shaking well to combine.  In a medium sized bowl, add the vegetables, and parmesan cheese tossing to coat.

Pour over the dressing, mix well and refrigerate.  Stir the salad occasionally throughout the day so the flavors are well incorporated.

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