Best 5 Salad With Zucchini Cannellini Tomatoes Recipes

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Indulge in a culinary journey with our refreshing and vibrant Zucchini, Cannellini Bean, and Tomato Salad. This delectable dish is a symphony of flavors and textures, featuring crisp zucchini, tender cannellini beans, juicy tomatoes, and a zesty dressing. It's a perfect balance of freshness, heartiness, and zesty tang.

Accompanying this main recipe are three additional salad variations to tantalize your taste buds. The Zucchini and Feta Salad offers a delightful combination of sweet zucchini, creamy feta cheese, and a tangy dressing. For a Mediterranean twist, try the Zucchini and Chickpea Salad, where roasted chickpeas add a nutty crunch and a drizzle of lemon-tahini dressing elevates the flavors. If you're craving a warm and comforting meal, the Zucchini and Potato Salad is a must-try. Tender potatoes, sautéed zucchini, and a creamy dressing come together to create a satisfying dish.

These salads are not just delicious but also incredibly versatile. Enjoy them as a light lunch, a refreshing side dish, or a healthy snack. They're perfect for picnics, potlucks, and meal prep. With minimal effort and a burst of flavors, these zucchini-based salads will become your go-to recipes for a healthy and satisfying meal.

Let's cook with our recipes!

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.

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

SALAD WITH ZUCCHINI, CANNELLINI, & TOMATOES



Salad with Zucchini, Cannellini, & Tomatoes image

This is a "green" salad, but I had to leave the word off, or everything wouldn't fit on the title line. The recipe is in the Vegetarian Express cookbook. This would also be good without the lettuce and made as a bean salad, using the same other ingredients. Tweaked.

Provided by Sharon Colyer @Cmom02

Categories     Lettuce Salads

Number Of Ingredients 10

1 pound(s) can cannellini (white kidney beans), drained and rinsed or other white beans
1 pound(s) ripe tomatoes, cut into a large dice
1 medium zucchini, sliced
1 medium red bell pepper, cut into strips
2 tablespoon(s) chopped fresh basil (in season) or 2 tsps. dried basil
1/4 cup(s) chopped fresh parsley
- dark green lettuce leaves, as needed
- olive oil
- red-wine vinegar
- ***this salad would be great too, with some onion. or, without the lettuce; making it a bean salad with all the rest of the ingredients.

Steps:

  • Combine all salad ingredients, except the oil and vinegar, in a serving bowl and toss. Refrigerate for a short time, if not serving immediately.
  • When ready to serve, drizzle with the oil and vinegar, and toss again. Or, use a red-wine vinegar dressing or a good Italian dressing from the grocery. Nutrition: One serving 139 cal, fat 2 g, chol 0, sod 191 mg, carb 21 g, protein 6 g.

ZUCCHINI SALAD



Zucchini Salad image

Not a fan of raw zucchini? This salad with fresh dill, lemon juice, and a generous sprinkling of salty feta is sure to make you a convert.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 10m

Yield Makes 3 cups

Number Of Ingredients 6

1 medium zucchini, trimmed and cut into 1/2-inch cubes
3/4 cup crumbled feta cheese (3 ounces)
3 tablespoons extra-virgin olive oil
2 tablespoons small dill sprigs
Thin strips lemon zest, plus 1 tablespoon plus 1 teaspoon fresh lemon juice
Coarse salt and freshly ground pepper

Steps:

  • Toss together zucchini, cheese, oil, dill, and lemon juice. Season with salt and pepper. Sprinkle with lemon zest.

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

Tips:

  • Choose ripe, in-season produce. This will ensure that your salad is packed with flavor.
  • Use a variety of textures. A mix of crunchy, soft, and chewy ingredients will make your salad more interesting to eat.
  • Don't be afraid to experiment with different flavors. Sweet, sour, salty, and bitter flavors can all work well together in a salad.
  • Keep it simple. A few simple, fresh ingredients can make a delicious salad.
  • Make sure your salad is well-dressed. A good dressing will help to bring all of the flavors together.

Conclusion:

Salads are a healthy and delicious way to enjoy fresh produce. With so many different recipes to choose from, there's sure to be a salad that everyone will enjoy. So next time you're looking for a quick and easy meal, give one of these recipes a try.

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