
4 Roma tomatoes
1 medium green sweet pepper
1 small zucchini or yellow summer squash, thinly sliced
1/3 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 teaspoon minced garlic
1 tablespoon pine nuts, toasted
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.
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.
Refrigerate for 30 to 60 minutes, stirring occasionally. Stir in the
toasted pine nuts. Serve with slotted spoon. Makes 6 to 8 servings.
Make ~ Ahead Tip: Prepare salad. Cover
and chill for at least 4 hours or up to 24 hours, stirring once or
twice. Stir in pine nuts just before serving.