Marinated Tomato and Zucchini Salad
For the Dressing:
1 tablespoon Shallot, minced
1 teaspoon Dijon mustard
2 tablespoons Basil leaves, chopped
1/4 cup Extra-virgin olive oil
2 tablespoons Vegetable oil
2 tablespoons Red wine vinegar
to taste Salt and black pepper
For the Salad:
2 cups Plum tomatoes, peeled, seeded, cut into wedges
2 cups Zucchini, julienned
1/2cup Red onion, very thinly sliced
1 cup Romaine leaves, chopped
2 tablespoons Parmesan cheese, freshly grated
Combine the shallots, mustard, basil, and olive oil; mix well.
Add vegetable oil, vinegar, and salt and pepper; stir well and allow to rest 1 hour for the flavors to combine.
Marinate the tomatoes, zucchini, and red onion in three-quarters of the dressing for 1 hour.
Toss romaine with the remaining dressing, then divide among 4 plates.
Arrange the vegetables on romaine and sprinkle with the Parmesan cheese.