Tomato Zucchini Platter Recipe

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Tomato Zucchini Platter Recipe
Tomato Zucchini Platter Recipe photo by Taste of Home
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Tomato Zucchini Platter Recipe

Read Reviews
1
Publisher Photo
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
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. + chilling
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. + chilling

Ingredients

  • 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

Directions

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.
Originally published as Tomato Zucchini Salad in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p206

Nutritional Facts

3/4 cup: 146 calories, 13g fat (2g saturated fat), 0 cholesterol, 207mg sodium, 8g carbohydrate (5g sugars, 2g fiber), 2g protein.

  • 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
  1. 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.
  2. 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.
Originally published as Tomato Zucchini Salad in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p206

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RedviperOH User ID: 932960 148767
Reviewed May. 19, 2009

"Wonder how this would be with cucumbers instead of zucchini?"

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