Caprese/Zucchini Salad

by Pat Williams


1 lb mozzarella cheese, cut in half

3/4 lb cherry tomatoes, cut in half

3/4 lb zucchini

1/2 c very thinly sliced red onion

6 TBSP olive oil

3 TBSP white wine vinegar

1 tsp salt

1/4 cup chopped parsley and/or basil

pepper to taste


Cut the zucchini in 1/4 inch slices, then in half. Drop in boiling salted water and cook for 2 minutes. Drain and cool briefly under cool water. Combine with the mozzarella, tomatoes and onion. Combine dressing ingredients, pour over vegetables and toss gently. Serve immediately or marinate for several hours. Toss before serving. Serves 6.


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