• AVFM

Caprese/Zucchini Salad

by Pat Williams



INGREDIENTS:

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


DIRECTIONS:

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.

22 views

This website made possible by the generous support of The Bank of Bennington, thank you.

 

Fridays 4-7 p.m. at 3904 VT Route 7A

 Arlington, Vermont       July 10-Sept 11

  • Facebook
  • Instagram
  • Twitter
  • YouTube

© 2020 AVFM