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Crisp Tomato Zucchini Salad

 Crisp Tomato Zucchini Salad
"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."
8 ServingsPrep/Total Time: 20 min.


  • 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
  • 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


  • 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.

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Crisp Tomato Zucchini Salad (continued)

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