1.5 cups of julienned zucchini
½ cup of small grape tomatoes quartered
1 tbsp of fresh oregano leaves – chop if leaves are larger.
Toss together well, and add 1 tbsp of the dressing, toss to coat and serve immediately.
Oregano & Garlic Lemon Dressing:
8 tsp of olive oil
4 tsp of water
2 garlic cloves
4 tbsp of fresh oregano
4 tsp of lemon juice
Pinch of cayenne or hot sauce if desired.
Blend all ingredients well until pureed. Pour into container and sea. Place in fridge to let flavors meld together.