Cucumber Tomato Salad with Zucchini and Black Olives in Lemon Balsamic Vinaigrette

I can't resist posting this salad recipe. It's not exactly one of those "heirloom" recipes, but it could be. I found it on the internet. (Here) It's incredibly yummy. It's even better after sitting in the fridge for a spell. One could even expand the leftovers (if any) by serving it over a bed of romaine lettuce and finishing it off with feta cheese.

Great recipe to use up summer veggies from the garden.

* 2 large cucumbers, diced
* 1 zucchini, diced
* 1/2 red onion, thinly sliced
* 3 large tomatoes, diced
* 1 cup chopped black olives
* 2 tablespoons chopped fresh basil
* 2 teaspoons fresh thyme leaves
*
* 3 tablespoons red wine vinegar
* 1 tablespoon balsamic vinegar
* 1 1/2 teaspoons lemon zest
* 1/2 lemon, juiced
* 1 1/4 teaspoons kosher salt, or to taste
* 1/2 teaspoon white sugar
* 1/4 teaspoon freshly ground black pepper
* 1/2 cup extra-virgin olive oil

In a large salad bowl, mix together the cucumbers, zucchini, red onion, tomatoes, black olives, basil, and thyme. In a separate bowl, whisk together the red wine vinegar, balsamic vinegar, lemon zest, lemon juice, kosher salt, sugar, and white pepper until thoroughly combined. Pour the olive oil slowly into the dressing mixture, whisking to combine. Pour the dressing over the salad, and serve.