Recipes
Vegetable Fresca

This was one of the first salads Convito Italiano carried. I invented it literally out of what was left in the refrigerator that day. Our first tiny shop in Wilmette has no walk-ins -- just one little refrigerator. To this day, this salad is a customer favorite.

Ingredients
2 cups julienned carrots (2 inches long)
2 cups julienned zucchini
1 cup peapods, trimmed
1 cup peeled, seeded, julienned cucumbers
1 cup cherry tomatoes, halved
1  small red onion, thinly sliced
2 tablespoons chopped fresh parsley
vinaigrette
1/2 cup olive oil
1/4 cup red wine vinegar
1 teaspoon salt
1/2 teaspoon dried basil
1/8 teaspoon dried oregano
 freshly ground {black pepper}
Directions
Combine the vegetables and parsley in large bowl. For the vinaigrette, combine the oil, vinegar, salt, basil, oregano, and pepper in medium bowl; whisk to combine. Pour over the vegetables; mix well.

Ease of Preparation: Easy

Preparation Time: 20 min

Servings: 10

Recipe By: Nancy Brussat Barocci

From:  Chicago Cooks
Used with permission of Agate Surrey

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