This is a recipe I found in Epicurious. It’s slightly different there; I tried theirs first, then I used my judgement to make adjustments I thought were necessary. There doesn’t seem to be much so special about this salad, except that it’s easy to make, very tasty, and a great salad on these warm summer days.
2 medium sliced zucchini
2 large tomatoes, cut in 8 pieces
1 thinly sliced (or chopped) large white onion
1 small clove garlic
1 tablespoon dried, crumbled basil
1 tablespoon dried, crumbled oregano
3 tablespoons balsamic vinegar – 2 tablespoons red wine vinegar instead also works
Salt an pepper to taste
1 tablespoon olive oil
How to make it:
Saute the zucchini slices in olive oil for 3 minutes, on low heat, stirring occasionally.
Mince the garlic with the salt and pepper. Mix the dried herbs, salt, pepper and garlic with the vinegar – or balsamic vinegar –; that’s your dressing. Pour a little of it (about 1/4) on the bottom of the platter. Place the zucchini, tomatoes and onion on top of it. Use the rest of the dressing on top of your salad. Ready to serve.
COOKING RECIPES by Lucas Eller