Tomato & Zucchini Salad

By srumbel

Tomato wedges give this salad a juicy bite. It's a great use of fresh herbs and veggies from your own garden or the farmers market. —Matthew Hass, Sussex, Wisconsin
from tasteofhome.com

Ingredients

• 7 large heirloom tomatoes (about 2-1/2 pounds), cut into wedges
• 3 medium zucchini, halved lengthwise and thinly sliced
• 2 medium sweet yellow peppers, thinly sliced
• 1/3 cup cider vinegar
• 3 tablespoons olive oil
• 1 tablespoon sugar
• 1-1/2 teaspoons salt
• 1 tablespoon each minced fresh basil, parsley and tarragon

Preparation

Step 1

1. In a large bowl, combine tomatoes, zucchini and peppers. In a small bowl, whisk vinegar, oil, sugar and salt until blended. Stir in herbs.
2. Just before serving, drizzle dressing over salad; toss gently to coat. Yield: 12 servings (3/4 cup each).

Nutritional Facts

1 cup equals 68 calories, 4 g fat (1 g saturated fat), 0 cholesterol, 306 mg sodium, 8 g carbohydrate, 2 g fiber, 2 g protein. Diabetic Exchanges: 1 vegetable, 1/2 fat.