2 cups of thinly sliced cucumbers or zucchini
2 cups of thinly sliced carrots
1 red onion, sliced and separated into rings
24 cherry tomatoes, halved
1/2 cup of sliced celery
1 cup of wine vinegar
3/4 cup of sugar
1/4 cup of olive oil
1 teaspoon of celery seed
1 teaspoon of snipped basil
1/4 teaspoon of freshly ground black pepper
1/2 teaspoon of salt (optional)
For the salad, combine the cucumbers or zucchini, carrots, red onion, cherry tomatoes and celery in large bowl.
For the dressing, beat the vinegar, sugar and olive oil in medium bowl with a wire whisk until well blended. Then, mix in the celery seed, basil, pepper, and salt and pour over the vegetables. Stir gently, cover and refrigerate for several hours or overnight, stirring occasionally.
When ready to serve, drain the vegetables and reserve the marinade. Line a salad bowl with the leaf lettuce and spoon vegetables onto the lettuce.