Our garden-fresh Summer Vegetable Salsa is the perfect topper for grilled chicken or fish, or as a zesty homemade appetizer for corn chips.
Yields: 4 cups
- 3 tablespoons red wine vinegar
- 1/3 cup olive oil
- 1 teaspoon sugar
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 green bell pepper, seeded and diced
- 1 red bell pepper, seeded and diced
- 1 yellow bell pepper, seeded and diced
- 1 small zucchini, diced
- 1/4 cup thinly sliced fresh basil leaves
- In a small bowl, combine vinegar, oil, sugar, salt and black pepper; mix well and set aside.
- In a large bowl, combine remaining ingredients with dressing and toss until evenly coated. Serve immediately, or refrigerate until ready to use.