Tricolore Salad

Serves 2-4 | Prep 30 minutes | Cook 2 minutes, plus flavor meld of 20 minutes

Ingredients:
1 pound fresh zucchini, sliced very thin into half moons (Use a mandoline slicer if you have one!)
1/4 cup extra-virgin olive oil
2 cloves garlic, minced
1 pound ripe Roma or grape tomatoes, seeded and diced (I used cherry  tomatoes sliced in half)
3/4 cup black olives, pitted and sliced
10-12 large basil leaves, slivered
2 tablespoons red wine vinegar ( I used an organic balsamic from Publix- greenwise brand)
1/8 teaspoon salt
1/8 teaspoon ground black pepper

Directions:
1. Place sliced zucchini in a large colander and sprinkle generously with salt. Allow to sweat for 30 minutes.

2. Meanwhile, place olive oil and garlic in a cold, non-stick skillet, then heat over low heat until the garlic is fragrant, about 2-3 minutes. Set aside to cool.

3. Rinse and drain zucchini; pat dry and place in a large bowl. Add the tomato, olives, and basil. Toss gently to combine.

4. In a small bowl, whisk the garlic-infused olive oil and vinegar, then pour over the vegetables and toss to coat. Season with salt and pepper. Allow the flavors to meld for 20 minutes, then taste and adjust seasonings.