1 large zucchini, sliced lengthwise into 1/2-inch slices
Extra-virgin olive oil
1 large onion, sliced into thick rounds
4 plum tomatoes, cut in half lengthwise
2 cups baby arugula, washed
6 fresh basil leaves, torn
3 to 4 tablespoons red wine vinegar
1/2 cup crumbled feta
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