Dressing
- 1/4 tsp red pepper flakes
- 1/2 tsp sesame oil
- 3 tbsp olive oil
- 1 tbsp flesh lemon juice
- 1 tbsp toasted sesame seeds or pumpkin seeds
Dressing: whisk together pepper flakes, oils, lemon juice.
Sprinkle salt over washed prepared vegetables in a large bowl, add dressing, toss gently.
Sprinkle with seeds.
Tomato Salad
- 3 large fresh-picked tomatoes
- 1 medium onion, chopped
- 1 clove garlic, chopped fine
- 4 sprigs parsley, chopped
- 1 tsp oregano
- 1/4 tsp crushed red pepper
- up to 1 tsp salt
- 1/4 tsp black pepper
- 2 Tbsp olive oil
Mix together and marinate at least 1 hour. Serves 6.
Zucchini Salad
Recipe may be doubled or tripled. If tripled, triple only the vegetables and double the dressing.
- 2 cups zucchini, peeled and sliced
- 4 medium tomatoes cut in wedges
- 1 green pepper, seeded and cut in strips
- 1 cup diced celery
- 1/4 cup chopped green onion
- 1/4 cup chopped parsley
- 1/4 cup red or white wine vinegar
- up to 1/2 tsp salt
- 1/4 tsp pepper
- 1 clove garlic, crushed
- 2 Tbsp olive oil
Combine zucchini, tomatoes, pepper, celery, green onion, parsley in a large bowl.
Stir together remaining ingredients in a separate bowl and pour over vegetables.
Chill 3 hours, stirring occasionally to distribute dressing evenly.
