5NEWS Grill: Summer Salads with Zucchinis and Cucumbers
Marinated Zucchini Salad
1/4 cup exta-virgin olive oil
1 small red onion, halved and thinly sliced
1/3 cup red-wine vinegar
1 TBSP. sugar
salt and pepper
6 medium zucchini, thinly sliced
In a large skillet, heat oil over medium-high. Add onion and saute until translucent, 3 minutes.
Add vinegar and sugar and season with salt and pepper. Transfer to a non-reactive bowl.
Add zucchini and toss. Let marinate at room temperature for 30 minutes.
Cucumbers with Lemon and Basil
4 English cucumbers, quartered, seeded, and cut into 1/2 inch slices
1 pint grape or cherry tomatoes, halved
1/4 cup extra-virgin olive oil
2 tsp. grated lemon zest plus 1/4 cup juice (from 2 lemons)
1/2 cup torn fresh basil leaves
salt and pepper, to taste
In a large bowl, toss together cucumbers, tomatoes, oil, lemon zest and juice, and basil; season with salt and pepper.