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Delight Gluten-Free

The authority on gluten-free living.

Tomato-Zucchini Salad

Tomato-Zucchini Salad

This salad can be put together quickly and making zucchini ribbons, instead of chopping, dresses up whatever comes off the grill – from stuffed mushrooms to glazed chicken to a burger on a warm toasted bun.

This recipe is: Gluten-Free

Yields: 4 servings

Total Time: 20 mins

Prep Time: 15 mins


Ingredients
  • ¼ cup red wine vinegar
  • ¼ cup olive oil
  • 1 teaspoon cool water
  • 1 teaspoon garlic, minced
  • 1 teaspoon honey
  • ½ teaspoon onion powder
  • 1 pound of zucchini, ribbons
  • 2 cups tomato, whole cherry tomatoes halved or beefsteak chopped
  • 1 (16 ounce) can black olives, rinsed, drained, sliced in half
  • ½ pound mozzarella balls, large cut or small whole
  • ½ cup red onion, sliced thinly
  • 1 cup basil, sliced thinly, divided
  • Salt and pepper to taste



Directions
  1. In a bowl or measuring cup, combine red wine vinegar, olive oil, water, garlic, honey and onion powder and whisk until honey dissolves.
  2. In a large bowl, place zucchini, tomato, black olives, mozzarella, red onion and ¾ cup of basil. To make zucchini ribbons, use vegetable peeler and peel down zucchini lengthwise in long strokes. Toss ingredients together using hands.
  3. Pour red wine vinegar mixture over the salad and toss to combine. Season with salt and pepper.
  4. Place salad in a serving dish or storage container and refrigerate for one to two hours prior to serving. Prior to serving, sprinkle ¼ cup of sliced basil over the salad for garnish.

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