Crisp Tomato Zucchini Salad Recipe

4.5 2 2
Crisp Tomato Zucchini Salad Recipe
Crisp Tomato Zucchini Salad Recipe photo by Taste of Home
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Crisp Tomato Zucchini Salad Recipe

Read Reviews
4.5 2 2
Publisher Photo
"Tomato Zucchini Salad is a crisp, colorful salad tossed with a delicious Dijon-tarragon vinaigrette," notes Suzanne Kesel of Cohocton, New York. "Try it in summer, too, when you can use fresh items from your garden."
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 2 cups water
  • 4 small zucchini, thinly sliced
  • 1/8 teaspoon salt
  • 2 small tomatoes, cut into wedges
  • 2 slices red onion, separated into rings
  • VINAIGRETTE:
  • 3 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon minced fresh tarragon
  • 1/2 teaspoon salt
  • 1/2 teaspoon hot pepper sauce
  • 1 garlic clove, minced
  • 1 tablespoon minced fresh parsley

Directions

In a large saucepan, bring water to a boil. Add zucchini; cover and boil for 2-3 minutes. Drain and immediately place zucchini in ice water. Drain and pat dry. Transfer to a large serving bowl; sprinkle with salt. Add the tomatoes and onion.
In a jar with a tight-fitting lid, combine the oil, vinegar, tarragon, mustard, salt, hot pepper sauce and garlic; shake well. Pour over vegetables and gently toss to coat. Sprinkle with parsley. Refrigerate until serving. Yield: 8 servings.
Originally published as Tomato Zucchini Salad in Taste of Home February/March 2008, p62

Nutritional Facts

3/4 cup: 63 calories, 5g fat (1g saturated fat), 0 cholesterol, 238mg sodium, 4g carbohydrate (2g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1 vegetable, 1 fat.

  • 2 cups water
  • 4 small zucchini, thinly sliced
  • 1/8 teaspoon salt
  • 2 small tomatoes, cut into wedges
  • 2 slices red onion, separated into rings
  • VINAIGRETTE:
  • 3 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon minced fresh tarragon
  • 1/2 teaspoon salt
  • 1/2 teaspoon hot pepper sauce
  • 1 garlic clove, minced
  • 1 tablespoon minced fresh parsley
  1. In a large saucepan, bring water to a boil. Add zucchini; cover and boil for 2-3 minutes. Drain and immediately place zucchini in ice water. Drain and pat dry. Transfer to a large serving bowl; sprinkle with salt. Add the tomatoes and onion.
  2. In a jar with a tight-fitting lid, combine the oil, vinegar, tarragon, mustard, salt, hot pepper sauce and garlic; shake well. Pour over vegetables and gently toss to coat. Sprinkle with parsley. Refrigerate until serving. Yield: 8 servings.
Originally published as Tomato Zucchini Salad in Taste of Home February/March 2008, p62

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MY REVIEW
shecooksalot User ID: 5888460 166634
Reviewed Jul. 7, 2011

"I really liked the flavors in this recipe. I may put less red onion in next time because it was just a little too much bite for me. Great recipe!!!!"

MY REVIEW
proesner User ID: 102431 106151
Reviewed Mar. 1, 2011

"Our family loved this. We deemed it "a keeper"."

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