Ingredients:
1 lb small zucchini, thinly sliced
1/2 large English cucumbers, cut into 1/2-inch cubes
1 large sweet onions, cut into thin rings
1 (2 1/4 ounce) cans black olives, pitted and sliced
1/2 cup cherry tomatoes
1/4 cup loosely packed fresh Italian parsley
1/3 cup extra virgin olive oil
1/4 cup cider vinegar
1/4 cup balsamic vinegar
1 teaspoon dijon-style mustard
1/2 teaspoon salt
1/2 teaspoon hot pepper sauce
1 garlic cloves, minced
1/8 teaspoon black pepper
Directions:
In a large bowl, combine zucchini, cucumber, onion, olives, tomatoes, and parsley.
For the dressing, whisk together oil, vinegars, mustard, salt, hot pepper sauce, garlic, and pepper. Add to zucchini mixture; toss to coat. Season to taste with more salt and pepper, if needed. Cover and chill up to 24 hours.
Makes 5 servings.
Servings: 5
Time preparation: 10 min.
Time total: 10 min.