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Marinated Vegetables Salad




Source of Recipe


Marla


Recipe Introduction


Balsamic vinegar, made from white Trebbiano grape juice, adds a sweet flavor to this fresh tomato salad. This type of vinegar is aged in wooden barrels for several years to develop the flavor.





List of Ingredients




Marinated Vegetables Salad


2 medium ripe fresh tomatoes or 4 Roma tomatoes
1 medium green sweet pepper
1 small zucchini or yellow summer squash, thinly sliced (1-1/4 cups)
1/4 cup thinly sliced red onion
2 tablespoon snipped fresh parsley
2 tablespoon olive oil
2 tablespoon balsamic vinegar or wine vinegar
2 tablespoon water
1 tablespoon snipped fresh thyme or basil, or 1 teaspoon dried thyme or basil , crushed
1 clove garlic, minced
1 tablespoon pine nuts, toasted (optional)



Recipe



1. Cut tomatoes into wedges. Cut green pepper into small squares. In a large bowl combine tomatoes, green pepper, zucchini or summer squash, onion, and parsley.

2. For dressing, in a screw-top jar combine oil, vinegar, water, thyme or basil, and garlic. Cover and shake well. Pour dressing over vegetable mixture. Toss lightly to coat.

3. Let mixture stand at room temperature for 30 to 60 minutes, stirring occasionally. If desired, stir in the pine nuts. Serve with slotted spoon. Makes 6 to 8 side-dish servings.

Make-Ahead Tip: Prepare salad. Cover and chill for at least 4 hours or up to 24 hours, stirring once or twice. Allow to stand at room temperature about 30 minutes before serving. If desired, stir in pine nuts before serving.