Tomato and Zucchini Salad

Provided by CalFresh Healthy Living, UCCE Placer/Nevada Counties, and the Auburn Interfaith Food Closet

RECIPE TYPE: Side
SERVES: 4
TOTAL TIME: 10 minutes

INGREDIENTS:

• 3-4 medium tomatoes, chopped
• 1 medium-small zucchini, chopped
• 1 tablespoon olive (or vegetable) oil
• 1 tablespoon red wine vinegar
• 1 teaspoon sugar (substitute: 1 teaspoon lemon juice) 
• 2 tablespoons fresh chives, chopped
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon Dijon mustard, optional
• 2 teaspoons fresh basil, chopped (or 1 teaspoon dried), optional

DIRECTIONS:

1. Combine chopped tomatoes and zucchini in a medium bowl.
2. Whisk oil, vinegar, sugar or lemon juice, chives, salt, pepper, and optional mustard together in a small bowl. 
3. Mix dressing into tomatoes and zucchini.
4. Add optional basil and toss lightly.  Serve.

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