I grew up with my parents planting a garden every summer. Since my father's heart attacks, he is not able to keep a garden. So we venture to the local produce stands and Farmer's Markets for fresh veggies.
The recipe below is just one of few that I will share using the fresh produce that I buy.
12 oz mozzarella cheese
1 large tomato
1 medium zucchini
1/4 cup vegetable oil
1/4 cup white vinegar
1 tbsp chopped fresh basil
1 clove garlic, chopped
1/2 tsp sugar
1/4 tsp salt
Cut cheese, tomato, and zucchini into bite size chunks. Combine in a bowl.
Combine vegetable oil, vinegar, basil, garlic, sugar, and salt in a jar; cover tightly, and shake vigorously. Pour dressing over zucchini mixture. Cover and marinate in refrigerator for 2 hours.
**** I use Olive Oil instead of vegetable oil for a healthier version. This salad is light, low fat, and great for summer cooking, parties, and picnics. This salad also marinates well over night.
This recipe came from America's Best Recipes 1993 Hometown Edition
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