Best Zucchini Tomato Tarragon And White Wine Salad Recipes

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ZUCCHINI AND TOMATOES WITH SHALLOTS



Zucchini and Tomatoes With Shallots image

Provided by Pierre Franey

Categories     easy, quick, side dish

Time 10m

Yield 4 servings

Number Of Ingredients 6

2 tablespoons olive oil
1 small zucchini, about 1 pound, trimmed and cut into 1/8-inch un-peeled slices, about 4 cups
1/3 cup finely minced shallots
3 ripe plum tomatoes, about 3/4 pound, peeled and cut into 1/2-inch cubes, about 1 1/2 cups
Salt and freshly ground pepper to taste
8 fresh basil leaves, coarsely chopped, or fresh parsley, chervil or tarragon

Steps:

  • Heat oil in a nonstick skillet. When it is quite hot add zucchini. Cook over high heat, shaking the skillet and tossing zucchini pieces gently with a spatula. Cook about 4 minutes.
  • Add shallots and cook 1 minute. Add tomatoes, salt, pepper and basil. Cook and toss 2 minutes more. Serve immediately.

Nutrition Facts : @context http, Calories 103, UnsaturatedFat 6 grams, Carbohydrate 9 grams, Fat 7 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 512 milligrams, Sugar 6 grams

MEDITERRANEAN ZUCCHINI SALAD



Mediterranean Zucchini Salad image

A great zucchini summer salad!

Provided by Nicole S.

Categories     Salad     Vegetable Salad Recipes     Zucchini Salad Recipes

Time 20m

Yield 2

Number Of Ingredients 7

2 each zucchini, peeled
½ pint cherry tomatoes, quartered
1 cup pitted Kalamata olives, quartered
1 (6 ounce) jar quartered artichoke hearts, drained and chopped
2 tablespoons white wine vinegar
1 lemon, juiced
2 tablespoons crumbled feta cheese, or to taste

Steps:

  • Peel zucchini into thick strands. Divide between 2 bowls. Divide tomatoes, olives, artichokes, white wine vinegar, and lemon juice between the 2 bowls. Sprinkle feta cheese evenly on top of each and serve.

Nutrition Facts : Calories 197.7 calories, Carbohydrate 27.2 g, Cholesterol 8.4 mg, Fat 10.2 g, Fiber 10 g, Protein 7.7 g, SaturatedFat 2.5 g, Sodium 1257.7 mg, Sugar 2.4 g

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.

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

TARRAGON TOMATO SALAD



Tarragon Tomato Salad image

Here is my version of a recipe taught by Anne Willan. Her version uses small cherry tomatoes, which are scored, blanched, and peeled. The combination is incredible, as the peeled tomatoes soak up the flavorful vinaigrette and explode in your mouth. However, the number of people I would peel cherry tomatoes for is fairly limited. The wine may seem a little surprising, but tomatoes contain alcohol-soluble flavors that can only be delivered to your taste receptors in the presence of alcohol. As the salad marinates, the tomatoes begin to exude their juices, so don't make this more than 2 or 3 hours before serving. Serve this pretty combination in a butterhead lettuce cup with plenty of bread to soak up the juices.

Yield serves 4 to 6

Number Of Ingredients 11

1/2 cup walnuts
1 1/2 pounds grape tomatoes, halved
2 tablespoons chopped fresh tarragon
1 tablespoon chopped fresh chives
2 tablespoons dry white wine
2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
6 tablespoons extra-virgin olive oil
2 tablespoons walnut oil
Coarse salt and freshly ground black pepper
1/4 cup microgreens, such as basil, arugula, or beet (optional)

Steps:

  • Preheat the oven to 350°F. Toast the walnuts on a baking sheet until brown, about 10 minutes. Let cool slightly, then coarsely chop. Set aside.
  • To marinate the tomatoes, place the tomatoes, tarragon, and chives in a large bowl. Drizzle over the wine and stir to combine. Set aside.
  • To prepare the dressing, whisk the vinegar and mustard together in a small bowl. Add the oils in a slow steady steam, whisking constantly, until the dressing is creamy and emulsified. Season with salt and pepper.
  • To assemble the salad, pour enough of the dressing over the tomatoes to lightly coat. Add the walnuts and stir to combine. Taste and adjust for seasoning with salt and pepper.
  • To serve, divide the salad among chilled serving plates. Garnish with microgreens. Serve immediately.
  • Tarragon is an essential seasoning in classic French cuisine and is wonderful with a range of foods, including eggs, chicken, and fish. Many sauces include it, like Sauce Béarnaise, served with steak, and Sauce Rémoulade, served with cold meats and seafood. When married with chopped fresh parsley, chives, and chervil, it forms the traditional seasoning blend fines herbes.

ZUCCHINI, TOMATO, TARRAGON AND WHITE WINE SALAD



Zucchini, Tomato, Tarragon and White Wine Salad image

This is a perfect summer salad with fresh tomatoes and tarragon. This is a simple salad of zucchini, tomatoes, onion and tarragon with a white wine vinaigrette. You can use a sweet onion instead of red.

Provided by mary winecoff

Categories     Vegetable

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 8

2 zucchini, cut in half lengthwise, then cut into pieces
3 small tomatoes, cut into wedges
1 small red onion, halved and thinly sliced
1 1/2 tablespoons fresh tarragon, chopped
6 tablespoons extra virgin olive oil
2 tablespoons tarragon vinegar or 2 tablespoons white wine vinegar
2 tablespoons dry white wine
salt and pepper

Steps:

  • Combine zucchini, tomatoes, onion and tarragon in a bowl and mix.
  • Combine remaining ingredients and whisk to blend, then toss with the vegetable mixture to coat.

Nutrition Facts : Calories 225.6, Fat 20.7, SaturatedFat 2.9, Sodium 15.6, Carbohydrate 8.8, Fiber 2.3, Sugar 4.3, Protein 2.4

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