Zucchini Salad with Tomato and Basil | California Olive Ranch

Ingredients

• 1 or 2 medium zucchini, washed and sliced in slices slightly less than ½ inch thick
• Salt, for drawing water out of zucchini (I use kosher salt)
• 3-4 ripe tomatoes, sliced ½ inch thick
• Sea salt to taste (I use rosemary salt)
• ¼ cup basil, cut into thin chiffonade (about 12 large basil leaves)
• ¼ cup California Olive Ranch extra virgin olive oil
• 2 Tbsp. top-quality balsamic vinegar