Zucchini Gazpacho Salad | Blue Flame Kitchen

Ingredients

• 1/4 cup red wine vinegar
• 1 clove garlic, crushed
• 1/2 tsp granulated sugar
• 1/2 tsp salt
• 1/4 tsp basil, crushed
• 1/4 tsp oregano, crushed
• 1/8 tsp rosemary, crushed
• 1/4 tsp freshly ground pepper
• 1/3 cup canola oil
• 1/4 cup olive oil
• 2 tomatoes, sliced
• 1 small onion, thinly sliced
• 1 green bell pepper, thinly sliced
• 2 medium zucchini, thinly sliced
• 2 stalks celery, sliced