Heirloom Tomato & Zucchini Salad
7 large heirloom tomatoes (about 2-1/2 pounds), cut into wedges
3 medium zucchini, halved lengthwise and thinly sliced
2 medium sweet yellow peppers, thinly sliced
1/3 cup cider vinegar
3 tablespoons olive oil
1 tablespoon sugar
1-1/2 teaspoons salt
1 tablespoon each minced fresh basil, parsley and tarragon
In a large bowl, combine tomatoes, zucchini and peppers.
In a small bowl, whisk vinegar, oil, sugar and salt until blended.
Stir in herbs.
Just before serving, drizzle dressing over salad; toss gently to coat.
Yield: 12 servings (3/4 cup each).
Recipe found here: Heirloom Tomato & Zucchini Salad