“Dressed” Up Tomato and Zucchini Salad

Ingredients

For the dressing

• 3/4
  
  cup homemade mayo or a good quality commercial one
  
• 1/4
  
  cup buttermilk
  
• 1
  
  clove garlic
  
• 1
  
  tomato seeded, cored and rough chopped
  
• 8
  
  large basil leaves
  
• 
  
  Pinch of salt and pepper
  

For the salad

• 1
  
  small zucchini, about 7 to 8 inches long
  
• 1
  
  teaspoon salt
  
• 3 or 4
  
  of your favorite tomatoes, the best you can find or grow
  
• 
  
  A few drizzles of the dressing
  
• 
  
  A few thinly sliced or torn basil leaves for garnish
  

Directions

For the dressing

1. Place all the ingredients in a blender or mini food processor and process until smooth. Refrigerate.

For the salad

1. Slice the zucchini in ovals just under 1/2 inch thick. Toss with the salt and place in a colander to “drain” for about one hour. Rinse the slices thoroughly and pat dry with paper toweling.
2. Slice the tomatoes just under 1/2 inch thick and then arrange the tomatoes and zucchini decoratively on a plate or platter. Drizzle with as much of the dressing as you like and garnish with the fresh basil. Serve at room temperature.