Zucchini And Tomato Salad With Basil Dressing Recipe

About this recipe

This refreshing vegan salad combines zucchini, cherry tomatoes, and a tangy basil-orange dressing for a light and satisfying dinner option. Perfect for solution seekers looking for a quick, no-cook meal.

Ingredients

• 1 ltr Minute Maid Pulpy Orange Fruit Drink
• 500 ml Oleev Extra Light Olive Oil
• 397 g American Garden Yellow Mustard (Banjo)-14Oz
• 200 g Cherry Tomatoes
• 250 g Zucchini Yellow
• 50 g Basil
• 150 g Spring Onion (Kandychi Path)
• 670Ml Winn Vinegar
• 1 kg Supreme Harvest Iodized Salt
• 100 g Catch Sprinklers - Black Pepper Powder

Instructions

1. 1. In a large bowl, whisk together 1/4 cup orange juice, 1/4 cup chopped fresh basil, 1/4 cup finely diced spring onion, 2 teaspoons olive oil, 1 teaspoon vinegar, 1/2 teaspoon mustard, 1/4 teaspoon salt, and 1/8 teaspoon black pepper until well combined.
2. 2. Slice 1 medium zucchini into thin rounds and halve 8 ounces of cherry tomatoes.
3. 3. Add the zucchini slices and halved cherry tomatoes to the bowl with the dressing. Toss gently to coat all the vegetables evenly.
4. 4. Cover the bowl and refrigerate the salad for at least 2 hours, tossing occasionally to ensure the flavors meld together.
5. 5. Remove the salad from the refrigerator about 1 hour before serving to bring it to room temperature. Toss once more before serving.