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.
Explore reviews fromour online community
This was very good. This time of year, the herbs, zuchinni and tomatoes are at their peak. We subbed cheese crumbles, I think it would be best with cubes.