Zucchini and Cucumber Salad |
|
 |
Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 5 |
|
Mmmmm....zucchini and cucumber marinated in an oil and balsamic vinegar dressing kicked up with olives, cherry tomatoes and dijon mustard! Adapted from Country Home magazine. Ingredients:
1 lb small zucchini, thinly sliced |
1/2 large english cucumber, cut into 1/2-inch cubes |
1 large sweet onion, cut into thin rings |
1 (2 1/4 ounce) can black olives, pitted and sliced |
1/2 cup cherry tomatoes |
1/4 cup loosely packed fresh italian parsley |
1/3 cup extra virgin olive oil |
1/4 cup cider vinegar |
1/4 cup balsamic vinegar |
1 teaspoon dijon-style mustard |
1/2 teaspoon salt |
1/2 teaspoon hot pepper sauce |
1 garlic clove, minced |
1/8 teaspoon black pepper |
Directions:
1. In a large bowl, combine zucchini, cucumber, onion, olives, tomatoes, and parsley.
2. For the dressing, whisk together oil, vinegars, mustard, salt, hot pepper sauce, garlic, and pepper. Add to zucchini mixture; toss to coat. Season to taste with more salt and pepper, if needed. Cover and chill up to 24 hours.
3. Makes 5 servings.
|
|