Tomato And Zucchini Salad Recipes

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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

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.

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

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

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

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

CORN, TOMATO AND ZUCCHINI SALAD



Corn, Tomato and Zucchini Salad image

Provided by Food Network

Time 12h5m

Yield 8 servings

Number Of Ingredients 9

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.

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

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.

SUMMER ZUCCHINI AND TOMATO PANZANELLA SALAD



Summer Zucchini and Tomato Panzanella Salad image

Provided by Amanda Freitag

Time 30m

Yield 4 servings

Number Of Ingredients 12

2 zucchini, washed, sliced lengthwise (about 6 slices from each)
Juice of 2 lemons
Salt
1 cup cubed day-old bread
1/2 cup extra-virgin olive oil, plus more for drizzling
1/2 bunch fresh oregano, chopped
1/2 bunch fresh mint, chopped
1/4 cup red wine vinegar
1 clove garlic, thinly sliced
Freshly ground pepper
1 pint cherry tomatoes, washed, sliced in half
8 fresh basil leaves, chiffonade, plus more for garnish

Steps:

  • Preheat the oven to 375 degrees F.
  • Divide the zucchini slices evenly among 4 flat plates, overlapping each slice just slightly, like shingles. Brush with the lemon juice and season with salt. Let sit for 5 minutes to marinate and wilt.
  • Meanwhile, toss the bread cubes with 1 tablespoon of the oil, the oregano, mint and some salt. Toast on a baking sheet in the oven until slightly golden, 10 to 12 minutes.
  • For the vinaigrette, simply combine the red wine vinegar with the remaining oil and the garlic and season with salt and pepper.
  • Toss the cherry tomatoes with the bread and about 1/4 cup of the vinaigrette. Let sit until the croutons start to soften, 5 minutes, then toss in the basil. Divide the tomato panzanella salad on top of the zucchini and garnish with a drizzle of olive oil and more basil. Serve with the remaining vinaigrette on the side.

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

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.

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

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

ROASTED GARLIC ZUCCHINI AND TOMATOES



Roasted Garlic Zucchini and Tomatoes image

This is my husband's favorite way to eat up summer's 'never-ending' supply of zucchini and tomatoes. Goes great with grilled chicken or fish, or toss it with some cooked pasta. Grape or cherry tomatoes work well too.

Provided by SweetBasil

Categories     Side Dish     Vegetables     Tomatoes

Time 33m

Yield 4

Number Of Ingredients 9

2 zucchini cut in half lengthwise, then cut into 1/2-inch half moons
2 cups quartered ripe tomatoes
½ onion, minced
3 cloves garlic, minced
½ teaspoon crushed red pepper flakes
¼ cup olive oil
salt and pepper to taste
½ cup grated Parmesan cheese
1 tablespoon chopped fresh basil

Steps:

  • Preheat oven to 450 degrees F (230 degrees C). Lightly grease a 9x13 inch baking dish.
  • Combine the zucchini, tomatoes, onion, garlic, and red pepper flakes in the prepared baking dish. Drizzle with the olive oil, season with salt and pepper, and mix well.
  • Place in preheated oven. Roast until vegetables are tender and slightly golden, about 18 minutes. Remove from oven; sprinkle with the Parmesan cheese and basil.

Nutrition Facts : Calories 204.1 calories, Carbohydrate 9.5 g, Cholesterol 8.8 mg, Fat 16.8 g, Fiber 2.4 g, Protein 5.9 g, SaturatedFat 3.7 g, Sodium 165.2 mg, Sugar 4.7 g

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

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

TOMATO, ZUCCHINI AND AVOCADO SALAD



Tomato, Zucchini and Avocado Salad image

Whenever you make a dish with uncooked zucchini, be sure to slice or dice it finely, so that the zucchini can absorb the dressing or seasonings. I like to eat this salsa salad with rice.

Provided by Martha Rose Shulman

Categories     easy, quick, salads and dressings, side dish

Time 25m

Yield 6 servings

Number Of Ingredients 9

1 medium zucchini
Salt to taste
5 medium tomatoes, finely chopped
1 or 2 jalapeño or serrano peppers, seeded if desired and finely chopped
1/4 to 1/2 cup chopped cilantro, to taste
1 Haas avocado, ripe but not too soft, cut into tiny dice
3 tablespoons freshly squeezed lemon or lime juice
2 tablespoons extra virgin olive oil
Boston lettuce or romaine lettuce leaves for serving

Steps:

  • Sprinkle the zucchini with salt, and drain in a colander for 15 minutes. Rinse if the zucchini tastes very salty, and drain on paper towels.
  • Combine the tomatoes, chiles and cilantro in an attractive bowl. Combine the zucchini, avocado and lemon or lime juice and olive oil in another bowl. Taste and add salt if desired. Add to the tomatoes, and toss together gently. Taste and adjust seasonings. Serve on lettuce leaves as a salad, or serve over rice.

Nutrition Facts : @context http, Calories 120, UnsaturatedFat 8 grams, Carbohydrate 9 grams, Fat 10 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 426 milligrams, Sugar 4 grams

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

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.

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    #30-minutes-or-less     #time-to-make     #course     #preparation     #low-protein     #salads     #easy     #dietary     #low-cholesterol     #low-calorie     #low-carb     #healthy-2     #low-in-something     #3-steps-or-less

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