Zucchini Salad with Red Onion
  • Servings: 4
  • * 1 tablespoon red-wine vinegar
  • * 1 tablespoon olive oil
  • * Coarse salt and ground pepper
  • * 1/2 small red onion, very thinly sliced
  • * 4 small zucchini (about 1 1/2 pounds total)
  1. 1. In a medium bowl, whisk together vinegar and oil; season with salt and pepper.
  2. Stir in onion, and let stand 15 minutes.
  3. 2. Meanwhile, using a vegetable peeler, slice zucchini into paper-thin ribbons, avoiding seeds.
  4. Add to bowl with dressing, season with salt and pepper; toss to combine.
Raw zucchini, sliced into ribbons with a peeler, is mild-tasting; a short soak in vinegar and oil mellows and softens the onion but leaves enough bite to keep it interesting.