Tomato Zucchini Salad Recipes

ZUCCHINI TOMATO SALAD

Zucchini Tomato Salad image

Fresh-tasting tomatoes, zucchini, green pepper and onion are seasoned with garlic and parsley in this quick side dish that's served warm. "This recipe is great for the family that gardens because of the vegetables it uses," notes Kathy Fielder of Dallas, Texas.

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 2 servings.

Number Of Ingredients 9

Ingredients

1/4 cup chopped green pepper
1 medium zucchini, cut into 1/4-inch slices
1 small onion, thinly sliced and separated into rings
1 garlic clove, minced
1 teaspoon olive oil
2 small plum tomatoes, peeled and cut into wedges
1/2 teaspoon salt
Dash pepper
1 tablespoon minced fresh parsley

Steps:

In a nonstick skillet, saute the green pepper, zucchini, onion and garlic in oil for 3-4 minutes or until crisp-tender. Add the tomatoes, salt and pepper. Reduce heat to low; cover and cook until heated through. Sprinkle with parsley.

Nutrition Facts : Calories 59 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 597mg sodium, Carbohydrate 9g carbohydrate (0 sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

HEIRLOOM TOMATO & ZUCCHINI SALAD

Heirloom Tomato & Zucchini Salad image

Tomato wedges give this salad a juicy bite. It's a great use of fresh herbs and veggies from your own garden or the farmers market. -Matthew Hass, Franklin, Wisconsin

Provided by Taste of Home

Categories Lunch Side Dishes

Time 25m

Yield 12 servings (1 cup each).

Number Of Ingredients 8

Ingredients

7 large heirloom tomatoes (about 2-1/2 pounds), cut into wedges
3 medium zucchini, halved lengthwise and thinly sliced
2 medium sweet yellow peppers, thinly sliced
1/3 cup cider vinegar
3 tablespoons olive oil
1 tablespoon sugar
1-1/2 teaspoons salt
1 tablespoon each minced fresh basil, parsley and tarragon

Steps:

In a large bowl, combine tomatoes, zucchini and peppers. In a small bowl, whisk vinegar, oil, sugar and salt until blended. Stir in herbs., Just before serving, drizzle dressing over salad; toss gently to coat.

Nutrition Facts : Calories 68 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 306mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

SUMMER SQUASH AND TOMATO SALAD

Summer Squash and Tomato Salad image

Provided by Food Network Kitchen

Categories side-dish

Time 40m

Yield 8 servings

Number Of Ingredients 0

Ingredients

Steps:

Combine 2 cups halved assorted cherry tomatoes with 1/4 cup each white wine vinegar and olive oil, 1 sliced shallot and 2 tablespoons each chopped basil, mint and chives. Season with salt and pepper and set aside. Thinly slice 1 each medium zucchini and yellow squash using a mandoline; spread out on a platter. Top with the tomato mixture and let sit, 30 minutes. Transfer to a bowl.

ZUCCHINI, TOMATO, AND CORN SALAD

Zucchini, Tomato, and Corn Salad image

Categories Salad Tomato Vegetable Side Fourth of July Picnic Vegetarian Lemon Basil Corn Zucchini Summer Healthy Vegan Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 4 servings

Number Of Ingredients 10

Ingredients

1 1/2 pounds medium zucchini
1 1/4 teaspoons salt
1 cup fresh corn kernels (cut from 2 ears)
2 tablespoons fresh lemon juice
1/2 teaspoon sugar
1/4 teaspoon black pepper
1/4 cup extra-virgin olive oil
8 ounces grape or cherry tomatoes, halved lengthwise (2 cups)
1/4 cup thinly sliced fresh basil
Special equipment: an adjustable-blade slicer with julienne cutter or a julienne peeler

Steps:

Working with 1 zucchini at a time, cut lengthwise into very thin (julienne) strips with slicer, turning zucchini and avoiding core. Discard core.
Toss zucchini strips with 1 teaspoon salt and let drain in a colander set over a bowl, covered and chilled, 1 hour.
Gently squeeze handfuls of zucchini to remove excess water and pat dry with paper towels.
Cook corn in a small saucepan of boiling water until tender, about 3 minutes. Drain, then rinse under cold water and pat dry.
Whisk together lemon juice, sugar, pepper, and remaining 1/4 teaspoon salt in a large bowl, then add oil in a slow stream, whisking. Add zucchini, corn, tomatoes, and basil and toss well.

CUCUMBER TOMATO SALAD WITH ZUCCHINI AND BLACK OLIVES IN LEMON BALSAMIC VINAIGRETTE

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

This is a deliciously light and fresh-tasting twist on cucumber tomato salad. It takes me to the water's edge, and begs to be served with fresh seafood. Substitute Greek kalamata olives for black olives if desired.

Provided by Dan Zahra

Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes

Time 30m

Yield 6

Number Of Ingredients 15

Ingredients

2 large cucumbers, diced
1 zucchini, diced
½ 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 ½ teaspoons lemon zest
½ lemon, juiced
1 ¼ teaspoons kosher salt, or to taste
½ teaspoon white sugar
¼ teaspoon freshly ground black pepper
½ cup extra-virgin olive oil

Steps:

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.

Nutrition Facts : Calories 241.6 calories, Carbohydrate 12.2 g, Fat 21.6 g, Fiber 3 g, Protein 2.2 g, SaturatedFat 3 g, Sodium 617.7 mg, Sugar 5.7 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.

CORN, TOMATO AND ZUCCHINI SALAD

Corn, Tomato and Zucchini Salad image

Provided by Food Network

Time 12h5m

Yield 8 servings

Number Of Ingredients 9

Ingredients

6 ears of corn, cooked
8 small vine ripened tomatoes, seeded and cut into 1 inch chunks
1 small red onion, cut into 1/4-inch cubes
1/2 cup olive oil
1 tablespoon mustard
2 1/2 tablespoons white wine vinegar
4 medium zucchini, seeded, cut into 3/4 inch thick half moons and parboiled for 1 minute
Washed lettuce leaves
1/2 cup pitted Kalamata olives, cut into slivers

Steps:

Slice the kernels off the corn cobs and transfer to a large mixing bowl. Combine with the tomatoes and red onion. Make a dressing of the olive oil mustard and vinegar and season to taste with salt and pepper. Add the dressing to the vegetables and toss; marinate overnight. Right before serving, combine the zucchini with the rest of the ingredients; transfer them to a platter lined with lettuce and garnish with pitted olives.

ZUCCHINI AND TOMATO SALAD

Zucchini and Tomato Salad image

This is one of my adopted recipe. It stands as it is written. It is a great recipe for summer months when we have an abundance of zucchini and tomatoes. Give it a try soon!

Provided by Jellyqueen

Categories Vegetable

Time 10m

Yield 4 serving(s)

Number Of Ingredients 3

Ingredients

4 zucchini
3 tomatoes
1/4 cup Italian dressing

Steps:

Cube zucchini and wedge tomatoes.
Add Italian dressing to lightly cover vegetables.
For a zestier taste, add Italian seasonings and garlic powder.

TOMATO, ONION AND ZUCCHINI SALAD

Tomato, Onion and Zucchini Salad image

Provided by Kristin H. R. Small

Categories Salad Onion Tomato Vegetarian Quick & Easy Basil Zucchini Summer Bon Appétit Georgia

Yield Serves 4

Number Of Ingredients 8

Ingredients

2 large tomatoes,sliced
2 medium zucchini, sliced
1 large onion, thinly sliced
1 tablespoon chopped fresh basil or 1 teaspoon dried, crumbled
1 tablespoon chopped fresh oregano or 1 teaspoon dried, crumbled
6 tablespoons olive oil
3 tablespoons balsamic vinegar or 2 tablespoons red wine vinegar
Salt and pepper

Steps:

Place alternating slices of tomatoes, zucchini and onion on serving platter. Sprinkle with herbs. Whisk together oil and vinegar and pour over salad. Season with salt and pepper. Cover and refrigerate at least 2 and up to 4 hours.

ZUCCHINI AND TOMATO SALAD

Zucchini and Tomato Salad image

Provided by Molly O'Neill

Categories quick, salads and dressings, side dish

Time 10m

Yield Four servings

Number Of Ingredients 6

Ingredients

4 small zucchini
4 medium-size ripe tomatoes
4 tablespoons rice-wine vinegar
1 teaspoon olive oil
2 teaspoons kosher salt
4 tablespoons chopped chives

Steps:

Halve the zucchini lengthwise and scrape out the seeds. Cut the halves across into 1/8-inch slices. Halve the tomatoes and scrape out the seeds. Cut into 3/4-inch cubes. Toss the zucchini and tomatoes together in a bowl. Whisk together the vinegar, olive oil and salt. Pour over the zucchini mixture and toss to coat well. Divide among 4 plates and sprinkle with chives. Serve immediately.

Nutrition Facts : @context http, Calories 56, UnsaturatedFat 1 gram, Carbohydrate 9 grams, Fat 2 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 605 milligrams, Sugar 6 grams

ZUCCHINI AND TOMATO SALAD

Zucchini and Tomato Salad image

Provided by Pierre Franey

Categories salads and dressings

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 11

Ingredients

4 red, ripe tomatoes, about 2 pounds
4 to 6 small zucchini, about 1 pound, trimmed
1 bunch scallions, trimmed
4 hard-cooked eggs, cut lengthwise into quarters
3 tablespoons red-wine vinegar
2 tablespoons Dijon-style mustard
6 tablespoons vegetable oil
1 teaspoon finely minced garlic
1 teaspoon anchovy paste
Salt to taste, if desired
Freshly ground pepper to taste

Steps:

Cut away cores of tomatoes. Drop tomatoes into a basin of boiling water and let simmer about 9 to 10 seconds. Peel tomatoes and cut into 1-inch or slightly larger pieces. There should be about 4 cups.
Cut zucchini into thin 1/4-inch thick rounds. There should be about 3 cups.
Bring enough water to the boil to cover zucchini pieces when added. Add zucchini and cook about 1 1/2 minutes. Drain and run briefly under cold water. Drain well and set side.
Cut scallions crosswise into small pieces. There should be about 1 cup.
Put tomatoes in a large bowl and add zucchini, scallions and eggs.
Put vinegar and mustard in separate bowl. Start beating while gradually adding oil. Beat in garlic, anchovy paste, salt and pepper. Pour this over vegetables and toss to blend.

Nutrition Facts : @context http, Calories 163, UnsaturatedFat 11 grams, Carbohydrate 8 grams, Fat 13 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 525 milligrams, Sugar 5 grams, TransFat 0 grams

MEDITERRANEAN ZUCCHINI SALAD

Mediterranean Zucchini Salad image

A great zucchini summer salad!

Provided by Nicole S.

Categories Salad Vegetable Salad Recipes Zucchini Salad Recipes

Time 20m

Yield 2

Number Of Ingredients 7

Ingredients

2 each zucchini, peeled
½ pint cherry tomatoes, quartered
1 cup pitted Kalamata olives, quartered
1 (6 ounce) jar quartered artichoke hearts, drained and chopped
2 tablespoons white wine vinegar
1 lemon, juiced
2 tablespoons crumbled feta cheese, or to taste

Steps:

Peel zucchini into thick strands. Divide between 2 bowls. Divide tomatoes, olives, artichokes, white wine vinegar, and lemon juice between the 2 bowls. Sprinkle feta cheese evenly on top of each and serve.

Nutrition Facts : Calories 197.7 calories, Carbohydrate 27.2 g, Cholesterol 8.4 mg, Fat 10.2 g, Fiber 10 g, Protein 7.7 g, SaturatedFat 2.5 g, Sodium 1257.7 mg, Sugar 2.4 g

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