We’ve been having summer like temperatures here in southern California so I was excited to bust out this light yet HEALTHY side dish that involves no cooking. I served it with salmon and it made for the perfect lean & green meal.
one package of mini heirloom tomatoes
2 medium sized zucchinis
1 clove of garlic
1 tbsp fresh basil
2 tbsp olive oil
1 tsp balsamic vinegar
salt to taste
Thinly slice zucchini length wise into thin strips. Cut tomatoes into halves.
In a bowl, mix olive oil, balsamic vinegar, garlic, and salt.
Add zucchini, tomatoes, and basil.
Refrigerate for 15 minutes or until chilled.
Serve and enjoy!
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