Cucumber-Zucchini SaladSubmitted by: RAINBOWCO
IntroductionGood with Italian Food Good with Italian Food
1 medium cucumber-peeled, can leave small strips of peel on for color.
1 medium baby zucchini-peel on
2 large plum tomatoes
2.5 tablespoons of olive oil
2 tablespoons of balsamic or red wine vinegar
1/4 to 1/2 teaspoon of salt
black pepper to taste
Quarter the onion and slice into thin slices to make about half a cup and add to the other vegetables.
Add the basil, olive oil and basalmic vinegar. Mix, cover bowl with plastic rap and refrigerate for 30 minutes before serving.
Number of Servings: 4
Recipe submitted by SparkPeople user RAINBOWCO.