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.
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.
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.
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