Ingredients
- 2 medium zucchinis
- 3-4 radishes sliced
- 1/2 medium white onion chopped
- 1/3 cup green bell pepper coarsely diced
- 1 cup cauliflower sliced
- 1 medium tomato chopped
- 1 clove garlic finely diced and crushed
- 4-5 leaves fresh basil chopped
- 6 Tblsp extra virgin olive oil
- 1-2 Tblsp fresh lemon juice
- 2/3 cup sugar
- 2/3 cup vinegar
- 1 pinch salt
- 1 pinch black pepper freshly ground
- 1 pinch onion or garlic powder
- 1/2 cup Parmesan cheese freshly grated
Servings: people
Units:
Instructions
- Toss the zucchini, radishes, onion, green peppers, cauliflower, tomato, parsley, garlic, and basil together in a large bowl.
- Sprinkle mixed vegetables with olive oil and lemon juice.
- Dissolve the sugar and vinegar in a saucepan over medium heat. Pour over the salad.
- Season salad to taste with salt, pepper, onion or garlic powder, and Parmesan cheese.
- Chill for several hours before serving, stirring occasionally to distribute the juices.
Recipe Notes
Recipe courtesy of Bounty from the Box: The CSA Farm Cookbook, by Mi Ae Lipe. Adapted from Daisies Do Tell...A Recipe Book, by Betty Culp.
Share this Recipe