Marinated Tomato Platter
When "keep it simple" is your mealtime motto, reach for ripe tomatoes and garden zucchini. Drizzle oil-and-vinegar dressing for light perfection.
Prep Time:
20 mins
Total Time:
50 mins
Servings:
Makes 6 side-dish servings.
Ingredients
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3 tablespoons olive oil
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3 tablespoons white wine vinegar
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1 tablespoon thinly sliced green onion or snipped chives
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2 teaspoons honey mustard
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1/8 teaspoon pepper
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2 medium zucchini or cucumbers
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Leaf lettuce (optional)
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3 large red and/or yellow tomatoes, sliced
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1/4 cup crumbled feta cheese with tomato and basil or plain feta cheese (1 ounce)
Directions
1.
For dressing, in a screw-top jar combine oil, vinegar, green onion or chives, mustard, and pepper. Cover and shake well; chill until needed.
2.
Cut zucchini or cucumbers in half lengthwise. Seed cucumbers, if using. With a vegetable peeler, cut zucchini or cucumber halves into thin, lengthwise strips (about 1/2 to 1 inch wide). Line a serving platter with leaf lettuce and top with sliced tomatoes. Arrange zucchini or cucumber strips among the tomatoes, tucking and folding the strips as desired. Shake dressing and drizzle atop vegetables. Cover; chill at least 30 minutes. Sprinkle with feta cheese before serving. Makes 6 side-dish servings.
Make-Ahead Tip
Prepare dressing. Cover and refrigerate up to 1 week.
Nutrition information
Calories 117, Total Fat 9 g, Saturated Fat 3 g, Cholesterol 9 mg, Sodium 138 mg, Carbohydrate 7 g, Fiber 2 g, Protein 3 g. Daily Values: Vitamin A 8%, Vitamin C 34%, Calcium 5%, Iron 5%.
Percent Daily Values are based on a 2,000 calorie diet
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