Tomato Cucumber Salsa Recipe Recipe For Zucchini

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

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.

ZUCCHINI TOMATO SALSA

Steps:

• In a small bowl, combine the first 12 ingredients. Cover and refrigerate for 8 hours or overnight. Using a slotted spoon, transfer salsa to a serving bowl. Serve with tortilla chips.

CORN, TOMATO AND ZUCCHINI SALAD

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.

SUMMER ZUCCHINI AND TOMATO PANZANELLA SALAD

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 AND ZUCCHINI MELANGE

Steps:

• In a small saucepan, mix together tomatoes, zucchini, salsa, water, oregano, basil, salt, and pepper. Mix in bell peppers if desired. Bring to a boil over medium heat, then reduce to a simmer. Simmer 3 to 4 minutes, stirring frequently.

ZUCCHINI TOMATO SALSA

Steps:

• In a small bowl, combine the first 12 ingredients. Cover and refrigerate for 8 hours or overnight.
• Using a slotted spoon, transfer salsa to a serving bowl (draining some of the liquid that accumulates while refrigerated).
• Serve with tortilla chips.

TOMATO, ZUCCHINI AND AVOCADO SALAD

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.

TOMATO AND ZUCCHINI SALAD

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.