Raw Zucchini Salad With Tomato And Basil Recipes

ZUCCHINI WITH TOMATOES AND BASIL

Zucchini with Tomatoes and Basil image

In summer, when gardens are overflowing with produce, make this dish with fresh tomatoes. In winter, substitute canned plum tomatoes.

Provided by Pillsbury Kitchens

Categories Side Dish

Time 15m

Yield 5

Number Of Ingredients 7

Ingredients

4 small zucchini (1/2 lb.), cut into 1/2-inch-thick slices
1 cup coarsely chopped tomatoes
2 tablespoons chopped fresh basil
1/4 teaspoon salt
1/8 teaspoon pepper
2 teaspoons lemon juice
2 tablespoons shredded fresh Parmesan cheese, if desired

Steps:

In medium saucepan, combine zucchini and 1/4 cup water. Cook over medium heat for 3 to 4 minutes or until crisp-tender. Drain well.
Add tomatoes, basil, salt, pepper and lemon juice; mix well. Cook and stir about 1 minute or until thoroughly heated. Sprinkle with cheese.

Nutrition Facts : Calories 30, Carbohydrate 3 g, Cholesterol 0 mg, Fiber 1 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1/2 Cup, Sodium 150 mg, Sugar 2 g

TOMATO AND ZUCCHINI SALAD

Tomato and Zucchini Salad image

What a better way to use those fresh veggies from the Farmers Market this summer. I found this in a Better Homes and Gardens magazine. I didn't think I'd like the raw zucchini but it was great.

Provided by gertc96

Categories Low Protein

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 large tomatoes, coarsely chopped
1 small zucchini, thinly sliced
2 tablespoons green onions, sliced
1 teaspoon fresh basil leaves, snipped or 1/4 teaspoon dried basil, crushed
2 tablespoons fat-free Italian salad dressing
1 leaf lettuce
2 tablespoons feta cheese, crumbled or 2 tablespoons part-skim mozzarella cheese, shredded

Steps:

In a medium mixing bowl combine tomato, zucchini, green onions, basil, and Italian salad dressing. Toss lightly to mix.
Line 4 salad plates with lettuce. Divide tomato mixture among plates. Sprinkle each serving with some of the cheese. Makes 4 servings.

RAW ZUCCHINI SALAD WITH TOMATO AND BASIL

Raw Zucchini Salad with Tomato and Basil image

A light summer salad with raw zucchini, tomatoes, and basil with a simple olive oil and vinegar dressing to bring out the flavor of the vegetables. It tastes best with farm fresh vegetables from your local market or your yard.

Provided by Allrecipes Member

Categories Zucchini Salad

Time 25m

Yield 4

Number Of Ingredients 6

Ingredients

4 cups thinly sliced zucchini
4 tomatoes, thinly sliced
6 tablespoons olive oil
3 tablespoons white balsamic vinegar
salt and freshly ground pepper to taste
2 tablespoons chopped fresh basil

Steps:

Combine zucchini and tomatoes in a salad bowl. Whisk oil, vinegar, salt, and pepper together until well combined. Pour over vegetables and toss. Let sit for 15 minutes. Sprinkle with basil right before serving.

Nutrition Facts : Calories 228.6 calories, Carbohydrate 10.7 g, Fat 20.8 g, Fiber 2.9 g, Protein 2.7 g, SaturatedFat 2.9 g, Sodium 60.6 mg, Sugar 7 g

GRILLED ZUCCHINI SALAD WITH TOMATOES AND BASIL

Grilled Zucchini Salad With Tomatoes and Basil image

Grilled zucchini can also be marinated in a vinaigrette made with red wine vinegar. Feel free to use any fresh herb on hand in the dressing. Grilled zucchini can be served right from the grill as a simple side dish with grilled meats, poultry or fish also.

Provided by Chef mariajane

Categories < 15 Mins

Time 15m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

6 zucchini, medium sized, rinsed, trimmed, cut into 1/2-inch-thick planks
1/4 cup olive oil
table salt
ground black pepper
2 tablespoons balsamic vinegar
2 ripe tomatoes, large, cored, and cut into thin wedges
2 tablespoons minced fresh basil leaves

Steps:

Heat grill. Lay zucchini on large baking sheet and brush both sides with 2 tablespoons of the oil. Sprinkle generously with salt and pepper.
When grill is hot, use stiff wire brush to scrape surface clean. Grill zucchini until dark grill marks are visible on one side, 2-3 minutes. Turn and continue to grill until the other side is marked, about 2 minutes. Remove from grill and cool briefly.
Whisk remaining 2 tablespoons oil with balsamic vinegar, 1/2 teaspoons salt, and 1/4 teaspoons pepper. Toss tomatoes and basil with dressing in large bowl.
Cut grilled zucchini into 1-inch pieces. Toss with tomatoes and dressing. Adjust seasoning and serve. (Can be covered and set aside at room temperature for up to 3 hours at this point.).

Nutrition Facts : Calories 118.5, Fat 9.4, SaturatedFat 1.3, Sodium 21.9, Carbohydrate 8.2, Fiber 2.7, Sugar 4.5, Protein 2.8

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