Marinated Vegetable Salad

(from RobotTwo’s recipe box)

Serves 8 people

Categories: Sonoma Salad


  • 2 small ripe fresh tomatoes or 4 roma tomatoes;
  • 1 small green sweet pepper;
  • 1/2 of a small zucchini or yellow summer squash, thinly sliced (2/3 cups);
  • 1/4 cup thinly sliced red onion;
  • 2 tablespoons chopped fresh parsley;
  • 2 tablespoons extra-virgin olive oil;
  • 2 tablespoons balsamic vinegar or wine vinegar;
  • 2 teaspoons chopped fresh thyme or basil or 1 teaspoon dried thyme or basil, crushed;
  • 1 clove garlic, minced;
  • 1 tablespoon pine nuts, toasted


  1. Cut tomatoes into wedges. Cut green pepper into small squares. In a large bowl combine tomatoes, green pepper, zucchini, onion, and parsley.

  2. For dressing, in a screw-top jar combine oil, vinegar, thyme, and garlic. Cover and shake well. Pour dressing over vegetable mixture. Toss lightly to coat.

  3. Let mixture stand at room temperature for 30 to 60 minutes, stirring occasionally. Stir in the pine nuts. Serve with a slotted spoon.

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