Embrace the essence of summer with this incredibly easy and vibrant Zucchini Salad with Tomatoes. It’s the quintessential side dish for any warm-weather meal, bursting with garden-fresh flavors.
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If you’re still enjoying a bountiful harvest of garden tomatoes after whipping up this delightful zucchini salad, be sure to also try our refreshing Herbed Tomato Salad!
Easy Zucchini Salad with Tomatoes: Your Go-To Summer Side Dish
As the vibrant hues of summer begin to fade and cooler temperatures hint at autumn’s arrival, there’s always a bittersweet feeling about bidding farewell to the garden’s bounty. Here in our neck of the woods, the garden has officially wrapped up its season. The nights have grown crisp, dipping below freezing on several occasions, signaling the end of fresh, home-grown produce for another year. With my husband still recovering from knee replacement surgery, yard work has been a challenge, so we were incredibly grateful when his wonderful parents stepped in to help. While my father-in-law tackled the lawn, my mother-in-law diligently cleared the garden beds. I joined her towards the end, after our baby had settled for her nap, but she truly handled the lion’s share of the work. Now, all that remains are a few small piles of spent plants and a scattering of forgotten cucumbers and tomatoes across the soil. It’s a relief to see the beds neatly put to rest, but oh, how I’ll miss those incredible fresh vegetables!
Before the last vestiges of summer’s harvest completely vanished, I made sure to gather a handful of the remaining ripe, ruby-red tomatoes. I knew I needed a special excuse to use them, a final culinary celebration of the season. That perfect opportunity arose when my in-laws invited us over for dinner the following evening. What better way to honor the season’s yield and offer a flavorful farewell than with a fresh Zucchini and Tomato Salad? This recipe immediately captured my heart with its beautiful simplicity, yet it delivers a burst of complex flavors that are anything but boring. It was truly a delicious way to mark the end of one growing season, and now, the anticipation for next year’s harvest has already begun!
Why This Zucchini and Tomato Salad is a Summer Must-Have
This Zucchini Salad with Tomatoes isn’t just a recipe; it’s an ode to the simple pleasures of summer eating. When zucchini and tomatoes are at their peak, abundant and flavorful, recipes like this shine. It’s the perfect way to transform humble garden vegetables into a show-stopping side dish with minimal effort. The beauty of this salad lies in its freshness, crisp textures, and the bright, zesty dressing that ties everything together. Whether you’re hosting a backyard barbecue, preparing a light lunch, or simply looking for a healthy accompaniment to your dinner, this salad fits the bill perfectly. It’s vegetarian, naturally gluten-free, and incredibly refreshing.
The Magic of Fresh Ingredients
The success of this salad hinges on the quality of its star ingredients: zucchini and tomatoes. When sourced fresh, ideally from your garden or a local farmer’s market, their natural sweetness and crispness are unparalleled. Zucchini, often underrated, provides a wonderfully subtle base, absorbing the vibrant flavors of the dressing. For this recipe, thinly slicing the zucchini is key – it ensures each piece is tender-crisp and perfectly coated. Our unique blanching method further enhances its texture, keeping it vibrant green and slightly firm, avoiding any sogginess that can sometimes plague zucchini salads.
As for the tomatoes, choose small, ripe varieties like cherry tomatoes, grape tomatoes, or even small Roma tomatoes, cut into wedges. Their juicy sweetness and slight acidity are crucial for balancing the dish. The pop of color and flavor they bring is simply irresistible. Red onion, sliced thinly, adds a pungent kick and a beautiful visual contrast, though you can soak it in ice water for a few minutes to mellow its flavor if desired.
Crafting the Perfect Vinaigrette
A great salad is nothing without an equally great dressing, and this balsamic vinaigrette is a masterpiece of simplicity and flavor. It combines robust extra virgin olive oil with tangy balsamic vinegar, a touch of spicy Dijon mustard for emulsification and depth, fresh minced thyme for an earthy aroma, and a hint of hot pepper sauce for a subtle kick. Minced garlic ties all these elements together with its aromatic warmth. Shaking it vigorously in a jar ensures a perfectly blended, creamy dressing that clings beautifully to every piece of vegetable, infusing the salad with an unforgettable taste. This dressing isn’t just for zucchini and tomatoes; it’s versatile enough to elevate almost any green salad or roasted vegetable dish.
Tips for Success & Variations
- Blanching Zucchini: Don’t skip the ice bath! This crucial step stops the cooking process immediately after boiling, ensuring the zucchini remains crisp and retains its bright green color. Patting it dry prevents a watery salad.
- Salt Generously: A pinch of salt on the zucchini after drying helps draw out any remaining moisture and seasons it from within.
- Chilling Time: While delicious served immediately, allowing the salad to chill for at least 30 minutes lets the flavors meld beautifully, making it even more enjoyable.
- Herb Variations: Experiment with other fresh herbs like basil, oregano, parsley, or dill instead of (or in addition to) thyme. Each will lend a different character to the salad.
- Add a Cheesy Touch: Crumbled feta cheese, shaved Parmesan, or small mozzarella balls (bocconcini) would be fantastic additions, adding a creamy, salty element.
- Boost with Other Veggies: Thinly sliced cucumbers, bell peppers, or even grilled corn kernels can enhance the texture and flavor profile.
- Protein Power: For a more substantial meal, toss in some grilled chicken, chickpeas, or white beans.
Serving and Storage Suggestions
This Zucchini Salad with Tomatoes is incredibly versatile. Serve it alongside grilled chicken, fish, or steak for a balanced meal. It also pairs wonderfully with sandwiches, wraps, or as part of a larger mezze platter. For a light lunch, enjoy it on its own or with a crusty piece of bread to soak up the delicious dressing.
Store any leftover salad in an airtight container in the refrigerator for up to 2-3 days. The zucchini will soften slightly over time, but the flavors will continue to develop, often tasting even better the next day. This makes it an excellent option for meal prepping throughout the week.
Explore More Zucchini Recipes
Zucchini is such a versatile vegetable, and we love finding new ways to enjoy it! If you’re looking for other delicious recipes that highlight this fantastic produce, check out these favorites:
Zucchini Fries – A healthier twist on classic fries.
Stuffed Zucchini Boats – A hearty and satisfying meal.
Zucchini Bread – A classic sweet treat that’s always a hit.
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Zucchini Salad with Tomatoes
Deborah Harroun
10 minutes
3 minutes
13 minutes
4
servings
Side Dish
American
Pin
Ingredients
Salad:
- 4 small or 2 medium zucchini thinly sliced
- 1/8 teaspoon salt
- 2 small tomatoes cut into wedges
- 2 slices red onion cut into 1-2 inch pieces
Dressing:
- 3 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon Dijon mustard
- 1/2 tablespoon fresh thyme minced
- 1/2 teaspoon salt
- 1/2 teaspoon hot pepper sauce
- 1 garlic clove minced
Instructions
- Fill a large bowl with water and ice.
- Bring a large saucepan of water to a boil. Add the zucchini and boil for 2-3 minutes until just tender-crisp. Drain immediately and transfer to the ice water to stop the cooking. Once chilled, drain again and pat thoroughly dry with paper towels. Sprinkle with the salt.4 small or 2 medium zucchini,
1/8 teaspoon salt - In a large serving bowl, combine the prepared zucchini, fresh tomatoes, and thinly sliced red onion pieces.2 small tomatoes,
2 slices red onion - For the dressing, combine the extra virgin olive oil, balsamic vinegar, Dijon mustard, minced fresh thyme, 1/2 teaspoon salt, hot pepper sauce, and minced garlic in a jar with a tight-fitting lid. Secure the lid and shake vigorously until all ingredients are well combined and emulsified. Pour the dressing over the vegetables in the bowl and gently stir to ensure everything is evenly coated.3 tablespoons extra virgin olive oil,
1 tablespoon balsamic vinegar,
1 tablespoon Dijon mustard,
1/2 tablespoon fresh thyme,
1/2 teaspoon salt,
1/2 teaspoon hot pepper sauce,
1 garlic clove - Serve this delicious Zucchini Salad with Tomatoes immediately for optimal freshness, or chill it in the refrigerator for at least 30 minutes before serving to allow the flavors to deepen and meld beautifully.
Recipe Notes:
Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.
Nutrition Information
Serving:
1
/4 of recipe
,
Calories:
131
kcal
(7%)
,
Carbohydrates:
8
g
(3%)
,
Protein:
2
g
(4%)
,
Fat:
11
g
(17%)
,
Saturated Fat:
2
g
(13%)
,
Polyunsaturated Fat:
9
g
,
Trans Fat:
0
g
,
Cholesterol:
0
mg
,
Sodium:
481
mg
(21%)
,
Fiber:
1
g
(4%)
,
Sugar:
4
g
(4%)
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