Summer Tomato Veggie Salad

This recipe is from the post: Food, Fans and Formula 1

Serves 12

2 lbs. mixed heirloom tomatoes, cored and cut into about 1/2″ pieces
2-medium sized yellow squash, trimmed, quartered lengthwise and cut into thin pieces
2-medium sized zucchini, trimmed, quartered lengthwise and cut into thin pieces
2-medium sized cucumbers, peeled, cut in half, seeded and then cut into thin pieces
1 cup fresh basil leaves lightly packed, rolled and thinly sliced
2 Tablespoons olive oil
1 Tablespoon rice wine vinegar
3/4 tsp. kosher salt
1/2 tsp. freshly ground black pepper

Gently combine the tomatoes with 1/2 tsp of the salt. Add the remaining vegetables to the tomatoes. In a small bowl, combine the olive oil, vinegar, remaining 1/4 tsp salt and the ground pepper and whisk together. Pour the dressing over the vegetables and stir, mixing gently but well with the tomato juice released from the tomatoes. Chill about 1 hour and serve.

Recipe ©2011 Betsy Burts. All reproduction rights reserved.

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One thought on “Summer Tomato Veggie Salad

  1. Pingback: Food, Fans and Formula 1 | bits and breadcrumbs

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