Best 8 Warm Zucchini And Tomato Salad Recipes

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In this culinary adventure, we present a delectable Warm Zucchini and Tomato Salad that bursts with garden-fresh flavors and tantalizes your taste buds. This vibrant salad is a symphony of roasted zucchini and tomatoes, tossed in a zesty vinaigrette dressing, and topped with crumbled feta cheese and fresh basil. It's a perfect appetizer or side dish that adds a pop of color and freshness to any meal.

Additionally, we unveil a collection of enticing recipes that showcase the versatility of zucchini and tomatoes. From a refreshing Zucchini and Corn Salad with a tangy lemon-herb dressing to a savory Zucchini and Feta Frittata, each recipe offers a unique culinary experience. Embark on a culinary journey as we explore the diverse flavors and textures of these summer staples, transforming them into delightful dishes that will leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

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

WARM ZUCCHINI-BASIL SALAD



Warm Zucchini-Basil Salad image

This is the perfect recipe if you have a lot of zucchini to use up. It is important to thinly slice the zucchini, so I use the slicer on my box grater. I sometimes fill 4 baking sheets at a time. You can eat it warm or cold. I will eat this portion all by myself.

Provided by barbara

Categories     Side Dish     Vegetables     Squash     Zucchini

Time 30m

Yield 4

Number Of Ingredients 4

2 tablespoons extra-virgin olive oil, or more to taste
2 zucchini, thinly sliced
1 pinch salt and ground black pepper to taste
2 tablespoons finely chopped fresh basil, or more to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease 2 baking sheets with some olive oil.
  • Combine thinly sliced zucchini and olive oil in a bowl. Spread zucchini slices out in a single layer on the baking sheets.
  • Roast in the preheated oven until zucchini are soft and lightly browned on the edges, 20 to 25 minutes. Transfer to a bowl and allow to cool slightly.
  • Season with salt and pepper. Add basil and mix to combine. Serve warm or cold.

Nutrition Facts : Calories 76.7 calories, Carbohydrate 3.3 g, Fat 6.9 g, Fiber 1.1 g, Protein 1.2 g, SaturatedFat 1 g, Sodium 48.6 mg, Sugar 1.7 g

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.

WARM SALAD OF ZUCCHINI AND TOMATO



Warm Salad of Zucchini and Tomato image

Something different to do with zucchini! Easy to prepare, but very delicious in the opinion of my family.

Provided by FlemishMinx

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

1 tablespoon butter
2 shallots, minced
2/3 cup cream or 2/3 cup creme fraiche
1/4 cup fresh basil, chopped or 3 teaspoons dried basil
1 teaspoon fresh lemon juice
1 teaspoon red wine vinegar
1/4 teaspoon Tabasco sauce
salt and pepper
3/4 lb zucchini, peeled and in 1/8 inch slices
2 medium tomatoes, peeled,seeded and cubed
1 tablespoon fresh basil, as garnish (omit if using dried)

Steps:

  • Melt the butter in a large non-stick skillet over medium heat.
  • Add shallots and cook 1 minute, stirring so that they do not burn;.
  • Add cream and basil; heat to boiling, then reduce heat to simmer.
  • Simmer, stirring occasionally, until thickened (5 to 10 minutes).
  • Add lemon juice, vinegar, tabasco, salt and pepper.
  • Stir in the zucchini and mix till well-coated.
  • Add in the tomatoes, and mix well.
  • You are not cooking the zucchini and tomatoes, only coating them in the warm sauce.
  • Sprinkle with 1 TBS fresh basil garnish, if using.
  • Serve immediately.

Nutrition Facts : Calories 175, Fat 15.5, SaturatedFat 9.6, Cholesterol 51.9, Sodium 47.4, Carbohydrate 8.4, Fiber 1.8, Sugar 3.2, Protein 2.8

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

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.

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

MEDITERRANEAN ZUCCHINI AND CHICKPEA SALAD



Mediterranean Zucchini and Chickpea Salad image

Chopped zucchini, chickpeas, tomatoes, and fresh basil in a light balsamic dressing. Or you can use red wine vinegar! Makes a great side dish or light lunch. Not necessary, but best if chilled at least a couple hours to let flavors blend.

Provided by ChristineM

Categories     Salad     Vegetable Salad Recipes     Zucchini Salad Recipes

Time 25m

Yield 6

Number Of Ingredients 16

2 cups diced zucchini
1 (15 ounce) can chickpeas, drained and rinsed
1 cup halved grape tomatoes
¾ cup chopped red bell pepper
½ cup chopped sweet onion (such as Vidalia®)
½ cup crumbled feta cheese
½ cup chopped Kalamata olives
⅓ cup olive oil
⅓ cup packed fresh basil leaves, roughly chopped
¼ cup white balsamic vinegar
1 tablespoon chopped fresh rosemary
1 tablespoon capers, drained and chopped
1 clove garlic, minced
½ teaspoon dried Greek oregano
1 pinch crushed red pepper flakes
salt and ground black pepper to taste

Steps:

  • Mix zucchini, chickpeas, tomatoes, red bell pepper, onion, feta, Kalamata olives, olive oil, basil, vinegar, rosemary, capers, garlic, oregano, red pepper flakes, salt, and black pepper together in a large bowl.

Nutrition Facts : Calories 258.4 calories, Carbohydrate 19 g, Cholesterol 11.1 mg, Fat 18.5 g, Fiber 3.8 g, Protein 5.6 g, SaturatedFat 4 g, Sodium 514.6 mg, Sugar 4.8 g

Tips:

  • Choose ripe, flavorful tomatoes. This will ensure that your salad is bursting with flavor.
  • Use a variety of colors of tomatoes. This will make your salad more visually appealing.
  • Slice the tomatoes into thin wedges. This will help them cook evenly.
  • Use a good quality olive oil. This will add flavor and richness to your salad.
  • Season the salad with salt, pepper, and garlic powder. This will help to enhance the flavor of the tomatoes and zucchini.
  • Cook the salad over medium heat. This will help to prevent the tomatoes from burning.
  • Stir the salad frequently. This will help to ensure that the tomatoes and zucchini cook evenly.
  • Serve the salad warm. This is the best way to enjoy the flavors of the tomatoes and zucchini.

Conclusion:

Warm zucchini and tomato salad is a simple but delicious dish that is perfect for a summer meal. It is easy to make and can be tailored to your own taste preferences. This salad is a great way to use up fresh tomatoes and zucchini from your garden. It is also a healthy and satisfying meal that is perfect for a light lunch or dinner.

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