Summer Zucchini Salad

Recipe by Steven Petusevsky

Ingredients

Vinaigrette Dressing:: 3/4cup olive oil; 1/4cup red wine vinegar; 1tablespoon minced fresh parsley; 1/2teaspoon minced fresh thyme
Tomato Salad:: -- Salt, to taste; -- Water; 2pounds zucchini, thinly sliced (4 medium; 2pounds tomatoes, thinly sliced (4 to 5 medium); 8medium eggs, hard-boiled, peeled and thinly sliced; 6 to 8-- basil leaves

To make dressing: Combine all ingredients in a nonreactive container and mix well. Set aside.
To make salad: Bring a large pot of salted water to a boil. Plunge zucchini into boiling water 2 to 3 minutes. Remove, drain and rinse under ice cold water to stop cooking. Drain thoroughly.
On a large platter, arrange alternately slices of zucchini and tomatoes. Garnish with egg slices over the top. Drizzle with vinaigrette. Garnish with basil.