Zucchini Salad

This is a recipe I love to make in the summer time.  It was adapted from a recipe I used from The Enchanted Broccoli Forest cookbook.  The original recipe uses oil instead of water.  Super great to take for picnics!


4 – 5 small zucchinis, julienned
1 cup grape or cherry tomatoes, halved
1 small red onion, diced
2 cloves garlic, minced
½ t. oregano
½ t. basil
1 t. salt
6 T. red wine vinegar
½ cup water
Fresh pepper


Combine all ingredients together in a large bowl.  Taste and adjust seasonings with more vinegar, garlic and salt to taste.  Serve chilled so all the flavors can blend together.