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5 from 2 votes

Marinated Zucchini Tomato Salad

This delicious marinated zucchini tomato salad is made with loads of fresh summer produce and perfect for a light lunch, packing in a lunchbox, weeknight dinners, picnics, potlucks, or any other summer gathering.
Prep Time15 mins
Marinating time2 hrs
Total Time2 hrs 15 mins
Course: Salad, Side Dish
Cuisine: Mediterranean Recipes
Keyword: Babana, Bell Peppers, Carrots, Dairy Free, Dijon Mustard, Easy Recipe, Egg-Free, Extra Virgin Olive Oil, Garlic, Gluten Free, Nut-Free, Onion, Parsley, Shallots, Thyme, Tomatoes, Vegan, vegetarian, White Balsamic Vinegar, Zucchini
Diet: Dairy-Free, Flexitarian, Gluten-Free, Lenten, Mediterranean, Paleo, Vegan, Vegetarian, Whole30
Servings: 8
Calories: 150kcal


For the Salad

  • 2 zucchini
  • 1 pint cherry or grape tomatoes
  • 3 carrots
  • 1 yellow bell pepper
  • 1 red onion
  • 2 tbsp I1/2talian Parsley chopped

For the Dressing

  • 1/2 cup extra virgin olive oil
  • 2 tbsp white balsamic vinegar
  • 1 tbsp shallot minced
  • 1 tsp Dijon mustard
  • 1/2 tsp garlic minced
  • 1/2 tsp fresh thyme chopped
  • Sea salt and freshly ground pepper to taste


  • Quarter the zucchini lengthways and slice into ½-inch pieces. Place the zucchini pieces in a large bowl.
  • Cut the cherry tomatoes in half and add them to the bowl with the zucchini.
  • Peel and shred the carrots and add them to the salad bowl.
  • Remove the seeds from the bell pepper and dice before adding them to the salad bowl.
  • Dice the red onion and add it to the bowl.
  • Roughly chop the parsley and add it to the bowl.
  • Gently toss the gently to distribute the vegetables evenly.
  • To make the dressing, add the olive oil, white wine vinegar, minced shallot, minced garlic, dijon mustard, salt, and pepper to a jar.
  • Roughly chop the fresh thyme and add it to the jar.
  • Add the lid to the jar and shake until all the ingredients are mixed.
  • Dress the salad and toss gently to cover all the vegetables with the dressing.
  • Cover and place it in the fridge for up to two hours before serving.



Try to use fresh thyme for this salad. I do not recommend using the dried version as it can change the flavor and texture of the dish.
I don't recommend regular balsamic vinegar or red wine vinegar. Their bold flavor and acidity will overwhelm the other ingredients. Also, the traditional balsamic will stain the zucchini with a dark color once dressed.
If you don't have shallots at hand, you can use 1/3 of red onion, finely diced. Just soak it in water for a few minutes to tone down the bite of raw onions and mellow its flavor so that it doesn't cover the rest of the flavors.

Optional Add-Ins

This easy and delicious tomato zucchini salad makes for a perfect side dish. But it can easily and quickly become a filling meal by adding a few ingredients like those listed below:
  • Add lean protein by tossing in some shredded, sliced, or diced chicken, steak, shrimp, fish, or quarters of hard-boiled eggs.
  • Add some plant-based protein by tossing in a few cups of cooked quinoa or chickpeas.
  • Add some aged cheese for an extra punch of flavor.
  • To add some extra creaminess, try adding mozzarella balls, goat cheese, or Greek feta to this recipe.


This recipe is perfect for making a zucchini salad ahead of time. Making it a couple of hours ahead of time will allow the ingredients to chill, soak in the dressing, and the flavors to develop and blend. Note that the tomatoes may become a bit softer.

Storing leftovers

Place the zucchini salad in an airtight container, cover, and refrigerate for up to 3-4 days.


Calories: 150kcal | Carbohydrates: 6.5g | Protein: 1.1g | Fat: 14.2g | Saturated Fat: 2g | Sodium: 109.2mg | Fiber: 1.6g | Sugar: 2.6g