Garden-fresh veggies and herbs make a great summer salad.
2-1/2 pounds heirloom tomatoes, cut in wedges2 medium zucchini, cut in half lengthwise, then thinly sliced
2 medium sweet yellow peppers, thinly sliced
1/3 cp cider vinegar
3 tablespoons olive oil
1 tablespoon sugar
1 teaspoon salt
1 tablespoon each minced fresh basil, parsley and tarragon
In a large bowl, combine tomato wedges, zucchini and peppers. In a small bowl, whisk vinegar, oil, sugar and salt until blended. Stirin herbs. Just before serving, drizzle dressing over salad; gently toss. Makes 12 servings.