Marinated Zucchini Salad

This dish is great to make when you are entertaining because you can make it ahead of time and pull it out of the fridge just before serving.



Marinated Zucchini Salad

Serves 12

Ingredients
- 8 medium zucchini
- 1 small red onion
- 10 cloves garlic, peeled, thinly sliced
- 1 yellow or red bell pepper
- 2 small firm tomatoes
- 1 1/2 cup fresh parsley, chopped
- salt
- fresh ground pepper
Dressing
- 1/2 cup good quality extra virgin olive oil
- 1/3 cup lemon juice
- 2 tablespoons fresh thyme, chopped
- 2 teaspoon salt
- 1 teaspoon pepper
- 4 tablespoons red wine vinegar


To make the dressing combine the lemon juice, thyme, salt, pepper and red wine vinegar. While whisking, slowly add the olive oil to create an emulsion. You can make this dressing up to three days ahead of time.
Cut the zucchini in half, lengthwise, then cut into thin slices, about 1/8 inch thick. Peel the red onion and cut in half. Slice the onion as thin as possible. Remove the core and seeds from the bell pepper and cut into very thin strips about 1/8 inch thick. Cut the tomatoes in half, core and thinly slice into 1/8 inch thick pieces. Place the chopped vegetables in a large bowl, along with the garlic. Add the parsley and season with salt and pepper. Pour the dressing over vegetables and toss to combine. Cover and refrigerate, to let marinade.
Make this dish at least three hours and up to eight hours before serving. Periodically take the salad out of the refrigerator and toss. Take the salad out of the refrigerator approximately 15 minutes before serving.