This Heirloom Tomato, Beet and Zucchini Salad with Basil Vinaigrette is a wonderful late summer salad, perfect for taking advantage of all the abundant produce around us right now.
This time of year, zucchini is so sweet and tender that I believe it shouldn’t even be cooked (well, unless you’re grilling it!). The base of this salad is thinly sliced zucchini ribbons, perfect for absorbing the flavorful basil vinaigrette and complimenting the juicy sweet tomatoes and earthy beet slices.
While you could use your favorite dressing overtop of this combination, fresh basil is blended with shallot, oil and red wine vinegar for a zesty and herbal drizzle. I have added water to thin the dressing and to be sure it processes in your blender. To make this a meal, serve it overtop of a bed of grains tossed with some of the dressing. It would be lovely with a piece of grilled fish, chicken or a veggie burger.