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Epicurious

Zucchini and Red Onion Salad

Recipe information

  • Yield

    serves 4

Ingredients

1 tablespoon red-wine vinegar
1 tablespoon extra-virgin olive oil
Coarse salt and freshly ground pepper
1/2 small red onion, thinly sliced
4 small zucchini (about 1 1/2 pounds)

Preparation

  1. Step 1

    In a large bowl, whisk together vinegar and oil; season with salt and pepper. Stir in the sliced onion, and let stand 15 minutes.

    Step 2

    Meanwhile, using a vegetable peeler or mandoline, slice each zucchini into paper-thin ribbons (stop when you reach the seeded core). Add to bowl with onion mixture; season with salt and pepper, and toss to combine. Serve immediately.

Everyday Food: Fresh Flavor Fast by Martha Stewart Living Magazine. Copyright © 2010 by Martha Stewart Living Magazine. Published by the Crown Publishing Group. All Rights Reserved. Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazine’s editors. Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.
TagsSaladAmericanZucchiniSquashVegetableRed OnionOnionRoot VegetableStarterDinnerGluten FreeNut FreeDairy FreeVeganVegetarian5 Ingredients or FewerEasyNo-CookCookbooks
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