Ingredients
2 cups water4 small zucchini, thinly sliced1/8 teaspoon salt2 small tomatoes, cut into wedges2 slices red onion, separated into ringsVINAIGRETTE:3 tablespoons olive oil1 tablespoon balsamic vinegar1 tablespoon Dijon mustard1 tablespoon minced fresh tarragon1/2 teaspoon salt1/2 teaspoon hot pepper sauce1 garlic clove, minced1 tablespoon minced fresh parsley
Preparation
In a large saucepan, bring water to a boil. Add zucchini; cover and boil for 2-3 minutes. Drain and immediately place zucchini in ice water. Drain and pat dry. Transfer to a large serving bowl; sprinkle with salt. Add the tomatoes and onion.
In a jar with a tight-fitting lid, combine the oil, vinegar, tarragon, mustard, salt, hot pepper sauce and garlic; shake well. Pour over vegetables and gently toss to coat. Sprinkle with parsley. Refrigerate until serving.
