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

• 850 Ml Tropicana Long Life Pure Original Orange Fruit Juice With Bits
• 250 G Onion Shallots 300g
• - Filippo Berio Garlic Flavoured Olive Oil
• 100G Pommery Espelette Pepper Mustard, 100G
• 50G Pepper Black Ground BWFO
• 400G Italianavera Cherry Tomatoes In Botanical Tin, 400G
• 1 Piece Buy Fresh Courgettes Zucchini Online | Alli Bhavan 750g
• - Nearly Naked Veg Basil 100g
• - Golden Swan White Vinegar
• - Mill & Mortar Finishing Salt Flakes Gift Set

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 shallots, 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.