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Ingredients
  • 4 SMALL ZUCCHINI, ABOUT 1 ½ POUNDS
  • 1 PINT RIPE, JUICY CHERRY TOMATOES, HALVED
  • ½ ENGLISH CUCUMBER, SLICED INTO HALF MOONS
  • ½ CUP FRESH BASIL LEAVES, SHREDDED
  • ¼ CUP EXTRA-VIRGIN OLIVE OIL
  • 2 TABLESPOONS RED WINE VINEGAR
  • KOSHER SALT AND FRESHLY GROUND BLACK PEPPER
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