Zucchini Salad

Zucchini Salad (Zucchini Carpaccio, part two)

Serves at least four as a side dish

This tastes best if you pour the dressing over the vegetables 1/2 hour before serving.

two zucchini (preferably of different colors)

grape tomatoes to line the serving plate

2 t. toasted pine nuts (toast them by tossing in a hot skillet - no butter required)

shavings of Parmesan cheese

fresh basil (I used both green and purple) thinly sliced

minced parsley

finely cut chives

salt, pepper

1/4 cup olive oil

2 T. white balsamic vinegar

1 clove garlic, smashed

Slice the zucchini very finely with a mandolin. Layer the zucchini slices, alternating colors, on a plate. Top with herbs, toasted pine nuts and Parmesan Cheese. Line the edge of the plate with the grape tomatoes and sprinkle basil over top of them. Make the dressing by mixing the oil, vinegar, salt and pepper and garlic together. Drizzle over the top and serve. Keeps well for leftovers the next day.