Zucchini Salad with Red Onion
Raw zucchini, sliced into ribbons with a peeler, is mild-tasting; a short soak in vinegar and oil mellows and softens the onion but leaves enough bite to keep it interesting.
- Total Time:
- Servings: 4
Source: Everyday Food, June 2007
- 1 tablespoon red-wine vinegar
- 1 tablespoon olive oil
- Coarse salt and ground pepper
- 1/2 small red onion, very thinly sliced
- 4 small zucchini (about 1 1/2 pounds total)
In a medium bowl, whisk together vinegar and oil; season with salt and pepper. Stir in onion, and let stand 15 minutes.
Meanwhile, using a vegetable peeler, slice zucchini into paper-thin ribbons, avoiding seeds. Add to bowl with dressing, season with salt and pepper; toss to combine.