Fresh basil and oregano tantalize tomato and Monterey Jack cheese in this easy salad recipe.
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2 medium (2 cups) tomatoes, cubed 1-inch
2 medium (2 cups) zucchini, sliced 1/8-inch
4 ounces (1 cup) Monterey Jack or mozzarella cheese, cubed 1/2 inch
2 tablespoons olive oil or vegetable oil
2 teaspoons balsamic vinegar or cider vinegar
2 teaspoons chopped fresh oregano leaves
2 teaspoons chopped fresh basil leaves
1/2 teaspoon sugar
1/4 teaspoon garlic salt
1/4 teaspoon coarse ground pepper
*Substitute 1/2 teaspoon dried oregano leaves.
**Substitute 1/2 teaspoon dried basil leaves.
Combine all salad ingredients in bowl.
Combine all salad dressing ingredients in tightly covered jar; shake well to mix. Pour over salad mixture; toss to coat. Cover; refrigerate at least 30 minutes.