Description
Fresh tomatoes and zucchini shine in this easy Zucchini Salad with Tomatoes. It makes a perfect summer side dish.
Scale
Ingredients
Salad:
- 4 small or 2 medium zucchini, thinly sliced
- 1/8 teaspoon salt
- 2 small tomatoes, cut into wedges
- 2 slices red onion, cut into 1–2 inch pieces
Dressing:
- 3 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon Dijon mustard
- 1/2 tablespoon fresh thyme, minced
- 1/2 teaspoon salt
- 1/2 teaspoon hot pepper sauce
- 1 garlic clove, minced
Instructions
- Fill a large bowl with water and ice.
- Bring a large saucepan of water to a boil. Add the zucchini and boil for 2-3 minutes. Drain and transfer to the ice water. Drain and pat dry with paper towels. Sprinkle with the salt.
- In a large bowl, combine the zucchini, tomatoes and red onion slices.
- In a jar with a tight fitting lid, combine the olive oil, vinegar, mustard, thyme, salt, hot pepper sauce and garlic. Shake to combine, then pour over the vegetables. Stir to coat.
- Serve right away, or chill until serving.
Recipe Notes:
adapted from Taste of Home Annual Recipes 2008
Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 131
- Sugar: 4 g
- Sodium: 481 mg
- Fat: 11 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 0 mg
Keywords: zucchini salad
