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Zucchini Salad with Tomatoes

Fresh tomatoes and zucchini shine in this easy Zucchini Salad with Tomatoes. It makes a perfect summer side dish.

Prep Time
10 mins
Cook Time
10 mins
Total Time
13 mins
Servings: 4 servings
Calories: 131 kcal
Course: Side Dish
Cuisine: American

Ingredients

Salad:
  • 4 small or 2 medium zucchini thinly sliced
  • 1/8 teaspoon salt
  • 2 small tomatoes cut into wedges
  • 2 lices 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

    Cup of Yum
  1. Fill a large bowl with water and ice.
  2. Bring a large saucepan of water to a boil. Add the zucchini and boil for 2-3 minutes. Drain and transfer to the ice water. Drain and pat dry with paper towels. Sprinkle with the salt.
  3. In a large bowl, combine the zucchini, tomatoes and red onion slices.
  4. In a jar with a tight fitting lid, combine the olive oil, vinegar, mustard, thyme, salt, hot pepper sauce and garlic. Shake to combine, then pour over the vegetables. Stir to coat.
  5. Serve right away, or chill until serving.

Notes

  • adapted from Taste of Home Annual Recipes 2008
  • 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 131kcal (7%) Carbohydrates 8g (3%) Protein 2g (4%) Fat 11g (17%) Saturated Fat 2g (10%) Polyunsaturated Fat 9g Trans Fat 0g Cholesterol 0mg (0%) Sodium 481mg (20%) Fiber 1g (4%) Sugar 4g (8%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 131

% Daily Value*

Serving 1/4 of recipe
Calories 131kcal 7%
Carbohydrates 8g 3%
Protein 2g 4%
Fat 11g 17%
Saturated Fat 2g 10%
Polyunsaturated Fat 9g 53%
Trans Fat 0g 0%
Cholesterol 0mg 0%
Sodium 481mg 20%
Fiber 1g 4%
Sugar 4g 8%

* Percent Daily Values are based on a 2,000 calorie diet.