Best Zucchini And Tomato Salad Recipes

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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

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.

RAW ZUCCHINI SALAD WITH TOMATO AND BASIL



Raw Zucchini Salad with Tomato and Basil image

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 XYZbecker

Categories     Salad     Vegetable Salad Recipes     Zucchini Salad Recipes

Time 25m

Yield 4

Number Of Ingredients 6

4 cups thinly sliced zucchini
4 tomatoes, thinly sliced
6 tablespoons olive oil
3 tablespoons white balsamic vinegar
salt and freshly ground pepper to taste
2 tablespoons chopped fresh basil

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, 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.

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.

ZUCCHINI, TOMATO AND MOZZARELLA SALAD



Zucchini, Tomato and Mozzarella Salad image

Provided by Pierre Franey

Categories     dinner, easy, lunch, quick, weekday, salads and dressings, main course, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 8

1 zucchini, about 1 pound
1 or 2 red, ripe tomatoes, about 3/4 pound
6 ounces mozzarella cheese
Salt to taste if desired
Freshly ground pepper to taste
2 tablespoons red-wine vinegar
3 tablespoons olive oil
Fresh basil sprigs or leaves for garnish

Steps:

  • Trim off ends of zucchini. Cut it on bias into 12 slices of about the same size.
  • Bring enough water to boil to cover zucchini slices when added. Add slices and cook 1 1/2 minutes; do not overcook. Drain.
  • Cut away and discard core of tomato. Cut tomato into 1/4-inch slices.
  • Cut mozzarella into 12 slices.
  • Arrange zucchini, tomato and mozzarella slices, slightly overlapping, in a circle on a serving dish. Sprinkle with salt and pepper.
  • Combine vinegar and oil in a bowl and stir. Sprinkle the sauce evenly over the salad. Garnish with basil sprigs or leaves and serve.

Nutrition Facts : @context http, Calories 260, UnsaturatedFat 12 grams, Carbohydrate 8 grams, Fat 21 grams, Fiber 2 grams, Protein 11 grams, SaturatedFat 8 grams, Sodium 603 milligrams, Sugar 5 grams

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

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 @MakeItYours

Number Of Ingredients 15

2 large cucumbers, diced
1 zucchini, diced
1/2 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 1/2 teaspoons lemon zest
1/2 lemon, juiced
1 1/4 teaspoons kosher salt, or to taste
1/2 teaspoon white sugar
1/4 teaspoon freshly ground black pepper
1/2 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.

ZUCCHINI-HERB, GRILLED EGGPLANT AND TOMATO SALAD



Zucchini-Herb, Grilled Eggplant And Tomato Salad image

Provided by Molly O'Neill

Categories     weekday, salads and dressings

Time 20m

Yield Six servings

Number Of Ingredients 24

6 medium zucchini, halved lengthwise and cut across into 1/4-inch slices
1 1/2 tablespoons fresh lemon juice
1 1/2 teaspoons olive oil
1 teaspoon kosher salt
Freshly ground pepper to taste
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh parsley
6 baby eggplants, halved lengthwise
4 teaspoons olive oil
3/4 teaspoon kosher salt
Freshly ground pepper to taste
9 large plum tomatoes, cut into large dice
6 tablespoons thinly sliced fresh basil
3 tablespoons olive oil
3/4 teaspoon kosher salt
Freshly ground pepper to taste
1 pound lightly salted fresh mozzarella, cut into 1/4-inch slices, each slice halved
2 tablespoons thinly sliced fresh basil
9 cups salad greens
3/4 cup torn fresh basil
3/4 cup torn fresh mint
2 tablespoons fresh lemon juice
3 tablespoons olive oil
Kosher salt and freshly ground pepper to taste

Steps:

  • Blanch zucchini in boiling salted water for 30 seconds. Drain and refresh under cold running water. Drain and pat dry. Toss in a bowl with lemon juice, olive oil, salt, pepper, mint and parsley.
  • Heat a grill or broiler. Brush the cut side of the eggplants with oil and sprinkle with salt and pepper. Grill or broil until tender, about 5 to 10 minutes. Place on a platter.
  • Toss together the tomatoes, basil, olive oil, salt and pepper. Arrange the mozzarella on a platter and garnish with basil. Place the salad greens, basil and mint in a large bowl and toss with the lemon juice, olive oil, salt and pepper. Pass the dishes separately, letting guests build their own salads.

CUCUMBER TOMATO SALAD WITH ZUCCHINI AND BLACK OLIVES AND A LEMON



Cucumber Tomato Salad With Zucchini and Black Olives and a Lemon image

Light & Refreshing with a hint of lemon. This begs to be served with seafood. Perfect on a hot summer afternoon.

Provided by Dannyz

Categories     Salad Dressings

Time 20m

Yield 6 serving(s)

Number Of Ingredients 16

2 large cucumbers, diced
1 medium zucchini, diced
1/2 medium red onion, sliced thin
3 large tomatoes, diced
1 cup black olives or 1 cup kalamata olive, chopped
2 tablespoons fresh basil, chopped
2 teaspoons fresh thyme, pulled from stem
lemon balsamic vinaigrette
3 tablespoons red wine vinegar
1 tablespoon balsamic vinegar
1 1/2 teaspoons lemon zest
1/2 of the juice of a lemon
1 1/4 teaspoons kosher salt
1/2 teaspoon sugar
1/4 teaspoon fresh ground pepper
1/2 cup extra virgin olive oil, drizzled in while whisking at last step

Steps:

  • In a non-reactive bowl mix salad ingredients.
  • Then in a separate non-reactive bowl Whisk together the ingredients of the vinaigrette. Lastly while whisking add the olive oil slowly.
  • Combine Salad and Vinaigrette and enjoy.

Nutrition Facts : Calories 229.5, Fat 20.8, SaturatedFat 2.9, Sodium 569.5, Carbohydrate 12.2, Fiber 3.4, Sugar 5.4, Protein 2.3

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.

CUCUMBER TOMATO SALAD ZUCCHINI AND BLACK OLIVES



Cucumber Tomato Salad Zucchini and Black Olives image

I love healthy food of all kinds, this salad has everything I love. This is healthy and so good for you, will be making this salad many times over. Enjoy. recipe and photo from All recipes.

Provided by Eileen Hineline

Categories     Other Salads

Time 1h

Number Of Ingredients 15

2 large cucumbers, diced
1 zucchini, diced
1/2 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 vinega
1 1/2 teaspoons lemon zest
1/2 lemon, juiced
1 1/4 teaspoons kosher salt, or to taste
1/2 teaspoon white sugar
1/4 teaspoon freshly ground black pepper
1/2 cup extra-virgin olive oil

Steps:

  • 1. 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.

GRILLED ZUCCHINI SALAD WITH PURSLANE AND TOMATO



Grilled Zucchini Salad with Purslane and Tomato image

Categories     Salad     Leafy Green     Tomato     Vegetable     Vegetarian     Quick & Easy     Summer     Grill/Barbecue     Gourmet

Yield Makes 4 to 6 first-course or side-dish servings

Number Of Ingredients 11

1 teaspoon finely grated fresh lemon zest
3 tablespoons fresh lemon juice
1 tablespoon finely chopped shallot
1/4 teaspoon Dijon mustard
1/2 teaspoon salt
1/3 cup extra-virgin olive oil plus additional for brushing zucchini
1/4 teaspoon black pepper
3 tablespoons chopped fresh flat-leaf parsley
4 zucchini (1 3/4 to 2 lb total), halved lengthwise
12 oz purslane, thick stems removed (4 cups)
10 oz pear or cherry tomatoes, halved lengthwise

Steps:

  • Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill.
  • Make dressing:
  • Whisk together zest, lemon juice, shallot, mustard, and salt in a small bowl. Add oil in a slow stream, whisking until dressing is emulsified. Whisk in pepper and parsley.
  • Grill zucchini:
  • Lightly brush zucchini all over with oil. When fire is hot (you can hold your hand 5 inches above rack for 1 to 2 seconds), grill zucchini, cut sides down first, on lightly oiled grill rack, uncovered, turning once, until zucchini are just tender, 8 to 12 minutes total. Transfer to a cutting board and cool slightly, then cut diagonally into 1/2-inch-thick slices.
  • Toss zucchini with purslane, tomatoes, and dressing in a large bowl. Serve immediately.

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.

ZUCCHINI, ONION AND TOMATO SALAD WITH SAFFRON AND CINNAMON



Zucchini, Onion and Tomato Salad with Saffron and Cinnamon image

Categories     Salad     Onion     Tomato     Side     Sauté     Low Cal     Low/No Sugar     Zucchini     Summer     Healthy     Potluck     Bon Appétit     Vegan     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 10

1 tablespoon olive oil (preferably extra-virgin)
1 pound zucchini (about 4 medium), trimmed, cut diagonally into 1/2-inch slices
2 medium onions, cut into 1/2-inch wedges
4 large garlic cloves, minced
1 cinnamon stick, broken in half
1/4 teaspoon crushed saffron threads
12 ounces tomatoes, cored, cut into 1/4-inch wedges
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh mint
1 tablespoon fresh lemon juice

Steps:

  • Heat oil in large nonstick skillet over medium heat. Add zucchini, onions, garlic, cinnamon stick and saffron. Cover; cook until zucchini is tender and onions are almost tender, stirring occasionally, about 8 minutes. Remove from heat. Stir in tomatoes, parsley and mint. Cool to room temperature. (Can be made 2 hours ahead. Let stand at room temperature.) Mix in lemon juice. Season with salt and pepper and serve.

ZUCCHINI, TOMATO AND BULGUR SALAD



Zucchini, Tomato And Bulgur Salad image

Provided by Molly O'Neill

Categories     easy, quick, salads and dressings, main course, side dish

Time 30m

Yield Four main-course or eight side-dish servings

Number Of Ingredients 10

3 teaspoons olive oil
1 cup medium-grind bulgur
3 cups water
3 medium zucchinis, diced
2 medium tomatoes, seeded and diced
1/2 medium onion, peeled and diced
3 tablespoons fresh lemon juice
2 teaspoons salt
Freshly ground pepper to taste
6 tablespoons coarsely chopped Italian parsley

Steps:

  • Heat 1 teaspoon of olive oil in a medium saucepan over medium-low heat. Add the bulgur and cook, stirring constantly, until toasted, about 5 minutes. Place in a large bowl. Salt the water, bring to a boil and pour it over the bulgur. Let soak until tender but firm, about 10 to 12 minutes. Drain through a fine sieve and place in a bowl.
  • Meanwhile, blanch the zucchinis in salted boiling water for 1 minute. Drain and refresh under cold running water. Drain again. Toss the bulgur with the zucchinis, tomatoes, onion, lemon juice, salt, pepper and parsley. Serve at room temperature.

Nutrition Facts : @context http, Calories 199, UnsaturatedFat 3 grams, Carbohydrate 37 grams, Fat 5 grams, Fiber 7 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 1060 milligrams, Sugar 6 grams

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

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

LENTIL, ZUCCHINI AND TOMATO SALAD



Lentil, Zucchini and Tomato Salad image

This refreshing mixture is perfect for summer, and perhaps even as a satisfying winter dish served sautéed instead of chilled. Enjoy this simple, earthy template as-is, or have a little fun by customizing it with your own additions. Keep me posted if you come up with any particularly tasty combinations!

Provided by Verduras

Categories     Lentil

Time 3m

Yield 1 delightfully healthy salad, 1-2 serving(s)

Number Of Ingredients 7

1 cup lentils, cooked
1 red ripe tomato (small)
3/4 cup zucchini, cubed
1 tablespoon extra virgin olive oil
1/2 lemon, juice of
black pepper
red wine vinegar

Steps:

  • Combine ingredients and mix well, tossing lightly until evenly-coated.
  • Add pepper and red wine vinegar to taste (a good dash of both will do).
  • Refrigerate until chilled to your satisfaction.
  • Enjoy!

Nutrition Facts : Calories 392.2, Fat 14.8, SaturatedFat 2.1, Sodium 18.1, Carbohydrate 49.2, Fiber 18.1, Sugar 9.7, Protein 20.1

WARM ZUCCHINI AND TOMATO SALAD



Warm Zucchini and Tomato Salad image

I made this for lunch one day when there wasn't much in the fridge to eat, just a zucchini, a tomato, shredded cheese, and some old stuff in the cupboard. Came out pretty tasty. It was quick to make and didn't mess up the kitchen much, so I thought it was worth writing down and sharing.

Provided by blueberry_ricky

Categories     Lunch/Snacks

Time 20m

Yield 5 serving(s)

Number Of Ingredients 8

1 medium size zucchini
1 large ripe tomatoes (e.g. beefsteak)
2/3-1 cup garlic-flavored croutons (I used butter and Garlic Chatham Village brand)
3/4 cup shredded cheese (I used some leftover store brand Mexican' and 'Pizza' Blends together)
1 -2 tablespoon rosemary-infused olive oil (or any infused or extra virgin olive oil)
1/4-1/2 teaspoon fresh ground pepper
1/4-1/2 teaspoon sea salt
balsamic vinaigrette (for dressing)

Steps:

  • Preheat oven to 450 Farenheit, and get a glass pie dish.
  • Slice zucchini lengthwise into ½ inch strips.
  • Lay zucchini strips on bottom of pie plate to roughly cover the bottom. Small spaces are ok.
  • Sprinkle ~1/3 to 1/2 cup of the croutons (I really just eyeballed it - a couple of handfuls).
  • Slice the stem end of the tomato off, then slice the rest of the tomato into six ½ inch slices. Arrange the largest 5 slices around the edge, and put the smallest slice in the center.
  • Sprinkle another layer of croutons, 1/3-1/2 cup or so.
  • Drizzle a tablespoon or two of olive oil all around (again I just eyeballed it).
  • Grind pepper over the top so the whole top is dusted lightly (~1/4 to 1/2 tsp worth, or to your liking).
  • Sprinkle sea salt all around (again 1/4 to ½ tsp or to your liking).
  • Cover with layer of whatever shredded cheeses you have.
  • Bake in 450 F oven for about 11 minutes. Reduce heat to 350 and bake until the cheese looks browned and sort of crispy ~3-5 minutes (or whenever it looks good to you - my croutons got pretty brown).
  • Remove from oven. Slice, like a pie, between each tomato slices (i.e. into fifths).
  • Remove piece with spatula, to plate or bowl and drizzle with balsamic vinaigrette to your taste.

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