7 tomatoes, cut into wedges
3 medium zucchini, halved lengthwise and thinly sliced
2 medium sweet yellow peppers, thinly sliced
Dressing: whisk
1/3 cup cider vinegar
3 T olive oil
1 T sugar
1 1/2 t salt
1 T each minced fresh basil, parsley and tarragon
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