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Zucchini Salad with Tomatoes and Basil Vinaigrette Recipe

Make Zucchini Salad with Tomatoes and Basil Vinaigrette Recipe at home with Dijon Mustard, Red Wine Vinegar, Fresh Lemon Juice, Shallots, and Extra Virgin Olive Oil. Serves 6. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 1
• 2 tsp
• 2 tbsp
• 2 tbsp
• 1 tbsp
• 1 tbsp
• 2 tbsp
• Salt
• Freshly Ground Black Pepper

Method (preview)

1. 1

   Place about 2 inches of water in a large pot, insert a rack or steamer basket into the pot and bring the water to a boil.

2. 2

   Steam the zucchini and squash in the basket for about 3 minutes, or until their colors turn bright.

3. 3

   Remove the basket and run under cold water to stop the cooking process.

4. 4

   Set aside.

5. 5

   Meanwhile, in a small bowl, whisk the Dijon mustard, red wine vinegar and lemon juice together.

6. 6

   Add the shallots and slowly whisk in the olive oil and basil.

7. 7

   Season with salt and pepper to taste. (The vinaigrette can be made in advance and stored in the refrigerator for up to 5 days.) Gently toss the zucchini and squash in the vinaigrette with the tomatoes and serve at room temperature or chilled.