Ingredients 2 medium medium tomatoes or 4 plum tomatoes 1 medium green sweet pepper 1 small zucchini or yellow summer squash, thinly sliced (about 1¼ cups) ¼ cup thinly sliced red onion 2 tablespoons snipped fresh parsley 2 tablespoons olive oil 2 tablespoons balsamic vinegar or wine vinegar 2 tablespoons water 1 tablespoon snipped fresh thyme or basil or 1 teaspoon dried thyme or basil, crushed 1 clove garlic, minced Pine nuts, toasted (optional)
Directions Cut tomatoes into wedges. Cut sweet pepper into small squares. In a medium bowl, combine tomatoes, sweet pepper, zucchini, red onion and parsley; set aside. For dressing, in a screw-top jar, combine oil, vinegar, the water, thyme or basil and garlic. Cover; shake well. Pour over vegetable mixture. Toss lightly to coat. Let mixture stand at room temperature for 30 to 60 minutes, stirring occasionally. (Or cover and chill for 4 to 24 hours, stirring once or twice. Let stand at room temperature about 30 minutes before serving.) If desired, garnish with pine nuts (see Tip). Serve with a slotted spoon. Tip: To toast pine nuts, spread in a shallow baking pan lined with parchment paper. Bake in a 350°F oven for 5 to 7 minutes or until golden, shaking pan once or twice.
