Tomato Zucchini Salad with Vinaigrette

This is a delicious and versatile salad.  It's dressed with a simple vinaigrette.  I made it with items I had in my pantry and garden.  You can adapt it to whatever you have growing in abundance; change up the herbs,or  substitute the squash.  Go crazy.  You don't like basil?  Leave it out.  Do you have another herb growing that you love.  Substitute that instead.

I'm taking this to a barbecue.  Hope there's some left when I go through the line.  This will be a standby in my house, as long as the produce keeps growing.

Tomato Zucchini Salad with Vinaigrette Dressing

Mixture of heirloom tomatoes (about 6 cups)

4 small zucchini, yellow and green

1 ¼ cup of good extra-virgin olive oil

½ cup of white wine or champagne vinegar

½ cup any combination of chives, scallions, or shallots, chopped

¼ cup of minced Italian parsley

3 Tablespoons of herbs, your choice, chopped (I used marjoram, basil, oregano and lemon balm)

2 large cloves of garlic, minced

3 teaspoons of kosher salt

1 teaspoon of freshly ground pepper

Pinch of crushed red pepper (optional)

Wash and dry the tomatoes and zucchini. Seed the tomatoes and chop into bite-size pieces. Slice the zucchini into thin ribbons (I used a mandoline). Put tomatoes and zucchini ribbons in a large bowl that will allow you to toss the salad. Set aside.

Make the vinaigrette dressing:

Put the vinegar, onions (whatever kind you use), herbs, garlic, salt and peppers into the bowl of a food processor or blender. Mix well by pulsing. Add the olive oil through the feed tube slowly and blend just until emulsified.

Pour the marinade over the salad and gently toss to cover.

Let the salad marinate at room temperature for 2 hours.

Taste for seasoning and adjust with more salt and pepper if necessary.

Arrange in a bowl and garnish with whole herbs and a sprinkle of grated parmesan cheese.

Linked to These Chicks Cooked.