Best Raw Zucchini Salad With Tomato And Basil Recipes
ZUCCHINI WITH TOMATOES AND BASIL
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
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
ZUCCHINI, TOMATO, AND CORN SALAD
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
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.
RAW ZUCCHINI SALAD WITH TOMATO AND BASIL
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
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
TOMATO AND ZUCCHINI SALAD
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
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.
ZUCCHINI SALAD WITH PECORINO, BASIL AND ALMONDS
Many recipes call for shaving raw zucchini into long strands, which looks whimsical but often leads to soggy squash. Cutting zucchini into thicker batons helps the vegetable retain some bite. Douse the strips with a bright garlic-caper vinaigrette, tender herbs and tangy pecorino, and just before serving, toss in some chopped almonds for crunch. This zucchini salad makes a great starter or a side, but it can also be the foundation of a meal: Add it to cooked penne or pearl couscous for a quick pasta salad, or scatter it over a slice of grilled bread that's been slathered with mascarpone or ricotta.
Provided by Alexa Weibel
Categories brunch, dinner, easy, for two, lunch, quick, weekday, vegetables, main course, side dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- In a small bowl, stir together the oil, shallot, capers, caper brine, lemon zest, lemon juice and garlic. Season with salt and pepper. Set aside.
- Trim the ends of the zucchini and cut each squash into 2-inch segments. Slice the segments lengthwise into 1/4-inch-thick slabs, then slice those slabs lengthwise into 1/4-inch-thick batons. Add to a large bowl.
- Just before serving, season the zucchini with salt and pepper and toss to coat. Stir in the cheese, herbs and dressing and season to taste with salt and pepper. Sprinkle with the almonds and serve immediately.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
