2 small tomatoes, peeled and cut into narrow wedges
2 cups broccoli flowerets
1 large onion, sliced and separated into rings
1 small zucchini, sliced
1 medium-size yellow squash, sliced
1 medium cucumber, sliced
1 cup olive oil
1/3 cup white wine vinegar
2 cloves garlic, minced
2 teaspoons dried whole oregano
1/2 teaspoon dry mustard
1 teaspoon salt
1/2 teaspoon pepper
How to Make It
Combine first 6 ingredients; toss lightly.
Combine oil, vinegar, garlic, oregano, mustard, salt, and pepper in a jar; cover tightly and shake well. Pour over vegetables, and toss lightly. Cover and refrigerate overnight. Serve vegetables with a slotted spoon.