Best 10 Zucchini And Tomato Salad Recipes

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Succulent zucchinis and luscious tomatoes are the stars of this refreshing and flavorful salad, a delightful treat for any occasion. This versatile dish can be served as a light lunch, a vibrant side dish, or a healthy snack. The zesty vinaigrette dressing, infused with fragrant herbs, adds a burst of flavor that complements the natural sweetness of the vegetables. With three variations to choose from, this recipe caters to diverse preferences. The classic version features a combination of zucchini, tomatoes, red onion, and fresh herbs. For a tangy twist, try the lemony variation with a zesty lemon vinaigrette. If you prefer a touch of heat, opt for the spicy version, where chili flakes add a subtle kick. No matter your choice, this zucchini and tomato salad promises a delightful culinary experience.

Here are our top 10 tried and tested recipes!

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

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.

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

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 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

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.

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.

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.

OVEN-DRIED TOMATO AND ZUCCHINI SALAD



Oven-Dried Tomato And Zucchini Salad image

Provided by Molly O'Neill

Categories     weekday, casseroles, appetizer, side dish

Time 3h30m

Yield Four servings

Number Of Ingredients 10

5 teaspoons olive oil
1/2 teaspoon orange oil
16 plum tomatoes, cored and halved lengthwise
6 medium zucchini, trimmed, halved lengthwise and cut across into 1-inch pieces
4 teaspoons balsamic vinegar
2 teaspoons kosher salt
Freshly ground pepper to taste
1 teaspoon chopped fresh thyme
4 teaspoons chopped fresh basil
1/2 cup crumbled goat cheese

Steps:

  • Preheat the oven to 275 degrees. Combine 2 teaspoons olive oil and the orange oil in a small bowl. Brush the tomatoes with the oil mixture lightly on all sides and place, cut side down on 2 baking sheets. Bake until reduced to one-third of their original size, about 3 hours; tomatoes should still be plump.
  • Heat 1 teaspoon olive oil in a large, nonstick skillet over medium heat. Add the zucchini and saute until crisp-tender, about 5 minutes. Place in a large bowl and toss in the tomatoes. In another bowl, whisk together the vinegar, remaining olive oil, salt, pepper, thyme and basil. Add to the vegetables and toss.
  • Preheat the broiler. Place the mixture in a shallow gratin dish or pie plate. Sprinkle with the goat cheese and broil until melted. Divide among 4 plates and serve.

Nutrition Facts : @context http, Calories 218, UnsaturatedFat 7 grams, Carbohydrate 21 grams, Fat 12 grams, Fiber 6 grams, Protein 10 grams, SaturatedFat 4 grams, Sodium 1082 milligrams, Sugar 15 grams, TransFat 0 grams

Tips:

  • To ensure the best flavor, select fresh, ripe zucchini and tomatoes. Look for vegetables with vibrant colors and no blemishes.
  • Use a combination of different colored tomatoes to add visual appeal to your salad. Cherry tomatoes, Roma tomatoes, and heirloom tomatoes are all great options.
  • If you prefer a milder onion flavor, soak the red onion slices in cold water for 10-15 minutes before adding them to the salad.
  • For a more flavorful dressing, use a good quality olive oil. You can also add a splash of balsamic vinegar or lemon juice to taste.
  • Fresh herbs such as basil, oregano, or thyme can add a delicious burst of flavor to your salad. Chop them finely and sprinkle them over the salad before serving.
  • If you want to make the salad ahead of time, prepare all of the ingredients and store them separately in the refrigerator. When ready to serve, toss everything together and enjoy.

Conclusion:

This zucchini and tomato salad is a delicious and refreshing summer dish that is perfect for potlucks, picnics, or light lunches. With its vibrant colors, crisp textures, and tangy dressing, this salad is sure to be a hit with your friends and family. So next time you're looking for a healthy and flavorful side dish, give this zucchini and tomato salad a try. You won't be disappointed!

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