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Tomato Zucchini Platter

 Tomato Zucchini Platter
If making this pretty vegetable salad for a potluck, make sure you use a platter with raised sides to prevent it from spilling when transporting it.—Charlotte Bryont, Greensburg, Kentucky
6 ServingsPrep: 25 min. + chilling


  • 4 medium zucchini, cut into 1/4-inch slices
  • 3 medium tomatoes, cut into 1/4-inch slices
  • 1/3 cup vegetable oil
  • 3 tablespoons white vinegar
  • 1-1/2 teaspoons lemon juice
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground mustard
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon coarsely ground pepper
  • Pitted ripe olives


  • Place 1 in. of water and zucchini in a large skillet; bring to a
  • boil. Reduce heat; cover and simmer for 2-3 minutes or until
  • crisp-tender. Drain and pat dry. Arrange zucchini and tomatoes in
  • alternating circles on a serving platter.
  • In a jar with a tight-fitting lid, combine the oil, vinegar, lemon
  • juice, sugar, salt, mustard, oregano and pepper; shake well. Drizzle
  • over zucchini and tomatoes. Cover and refrigerate for at least 2
  • hours. Place olives in center of vegetables. Yield: 6 servings.
Nutritional Facts: 3/4 cup equals (calculated without ripe olives) 146 calories, 13 g fat (2 g saturated fat), 0 cholesterol, 207 mg sodium,

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Tomato Zucchini Platter (continued)

Nutritional Facts: 8 g carbohydrate, 2 g fiber, 2 g protein.