Ingredients
7 large heirloom tomatoes (about 2-1/2 pounds), cut into wedges3 medium zucchini, halved lengthwise and thinly sliced2 medium sweet yellow peppers, thinly sliced1/3 cup cider vinegar3 tablespoons olive oil1 tablespoon sugar1-1/2 teaspoons salt1 tablespoon each minced fresh basil, parsley and tarragon
Preparation
In a large bowl, combine tomatoes, zucchini and peppers. In a small bowl, whisk vinegar, oil, sugar and salt until blended. Stir in herbs.
Just before serving, drizzle dressing over salad; toss gently to coat.
