| Level: | Easy |
| Total: | 40 min |
| Active: | 10 min |
| Yield: | 8 servings |
Instructions
- Combine 2 cups halved assorted cherry tomatoes with 1/4 cup each white wine vinegar and olive oil, 1 sliced shallot and 2 tablespoons each chopped basil, mint and chives. Season with salt and pepper and set aside. Thinly slice 1 each medium zucchini and yellow squash using a mandoline; spread out on a platter. Top with the tomato mixture and let sit, 30 minutes. Transfer to a bowl.
Reviews
I’m not sure if
Made this yesterday and was a big hit for young and old! Will be making again for sure
Very simple and tasty. I was concerned about the vinegar/oil ratio, but the vinegar is not as strong as I anticipated. My husband won’t try it thought because of the strong vinegar smell, but I liked the final product!
It was very easy, light and refreshing. It was a nice change from a lettuce salad and the squash was a great base that absorbed the flavors wonderfully.