Cucumber Tomato Salad With Zucchini and Black Olives and a Lemon

Light & Refreshing with a hint of lemon. This begs to be served with seafood. Perfect on a hot summer afternoon.

• Ready In: 20 mins
• Serves: 6

Ingredients

• 2  large cucumbers, diced
• 1  medium zucchini, diced
• 1⁄2 medium red onion, sliced thin
• 3  large tomatoes, diced
• 1  cup black olives or 1  cup kalamata olive, chopped
• 2  tablespoons fresh basil, chopped
• 2  teaspoons fresh thyme, pulled from stem
•  lemon  balsamic vinaigrette
• 3  tablespoons red wine vinegar
• 1  tablespoon  balsamic vinegar
• 1 1⁄2 teaspoons lemon zest
• 1⁄2  of the juice of a lemon
• 1 1⁄4 teaspoons kosher salt
• 1⁄2 teaspoon sugar
• 1⁄4 teaspoon fresh ground pepper
• 1⁄2 cup extra virgin olive oil, drizzled in while whisking at last step

Directions

1. In a non-reactive bowl mix salad ingredients.
2. Then in a separate non-reactive bowl Whisk together the ingredients of the vinaigrette. Lastly while whisking add the olive oil slowly.
3. Combine Salad and Vinaigrette and enjoy.