From the June/July 2012 issue
By: Melissa Joulwan–

This quick salad showcases the colors of the Italian flag: green basil, white zucchini, and red tomatoes. Serve as a topping for grilled chicken or fish, or as part of an antipasto platter with sardines, hard boiled eggs, prosciutto, pickles, and other Italian nibbles.


  • 1 lb fresh zucchini, sliced very thin into half moons
  • 1/4 cup extra-virgin olive oil
  • 2 cloves garlic, crushed
  • 1 lb ripe roma or

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