Cucumber Tomato Salad Zucchini And Black Olives Recipes

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CUCUMBER TOMATO SALAD ZUCCHINI AND BLACK OLIVES



Cucumber Tomato Salad Zucchini and Black Olives image

I love healthy food of all kinds, this salad has everything I love. This is healthy and so good for you, will be making this salad many times over. Enjoy. recipe and photo from All recipes.

Provided by Eileen Hineline

Categories     Other Salads

Time 1h

Number Of Ingredients 15

2 large cucumbers, diced
1 zucchini, diced
1/2 red onion, thinly sliced
3 large tomatoes, diced
1 cup chopped black olives
2 tablespoons chopped fresh basil
2 teaspoons fresh thyme leaves
3 tablespoons red wine vinegar
1 tablespoon balsamic vinega
1 1/2 teaspoons lemon zest
1/2 lemon, juiced
1 1/4 teaspoons kosher salt, or to taste
1/2 teaspoon white sugar
1/4 teaspoon freshly ground black pepper
1/2 cup extra-virgin olive oil

Steps:

  • 1. In a large salad bowl, mix together the cucumbers, zucchini, red onion, tomatoes, black olives, basil, and thyme. In a separate bowl, whisk together the red wine vinegar, balsamic vinegar, lemon zest, lemon juice, kosher salt, sugar, and white pepper until thoroughly combined. Pour the olive oil slowly into the dressing mixture, whisking to combine. Pour the dressing over the salad, and serve.

CUCUMBER TOMATO SALAD WITH ZUCCHINI AND BLACK OLIVES AND A LEMON



Cucumber Tomato Salad With Zucchini and Black Olives and a Lemon image

Light & Refreshing with a hint of lemon. This begs to be served with seafood. Perfect on a hot summer afternoon.

Provided by Dannyz

Categories     Salad Dressings

Time 20m

Yield 6 serving(s)

Number Of Ingredients 16

2 large cucumbers, diced
1 medium zucchini, diced
1/2 medium red onion, sliced thin
3 large tomatoes, diced
1 cup black olives or 1 cup kalamata olive, chopped
2 tablespoons fresh basil, chopped
2 teaspoons fresh thyme, pulled from stem
lemon balsamic vinaigrette
3 tablespoons red wine vinegar
1 tablespoon balsamic vinegar
1 1/2 teaspoons lemon zest
1/2 of the juice of a lemon
1 1/4 teaspoons kosher salt
1/2 teaspoon sugar
1/4 teaspoon fresh ground pepper
1/2 cup extra virgin olive oil, drizzled in while whisking at last step

Steps:

  • In a non-reactive bowl mix salad ingredients.
  • Then in a separate non-reactive bowl Whisk together the ingredients of the vinaigrette. Lastly while whisking add the olive oil slowly.
  • Combine Salad and Vinaigrette and enjoy.

Nutrition Facts : Calories 229.5, Fat 20.8, SaturatedFat 2.9, Sodium 569.5, Carbohydrate 12.2, Fiber 3.4, Sugar 5.4, Protein 2.3

CUCUMBER TOMATO SALAD WITH ZUCCHINI AND BLACK OLIVES IN LEMON BALSAMIC VINAIGRETTE



Cucumber Tomato Salad with Zucchini and Black Olives in Lemon Balsamic Vinaigrette image

This zucchini salad is a deliciously light and fresh-tasting twist on cucumber tomato salad. It takes me to the water's edge and begs to be served with fresh seafood. Substitute Greek Kalamata olives for black olives if desired.

Provided by Dan Zahra

Categories     Vinaigrette Dressing

Time 30m

Yield 6

Number Of Ingredients 15

2 large cucumbers, diced
1 zucchini, diced
½ red onion, thinly sliced
3 large tomatoes, diced
1 cup chopped black olives
2 tablespoons chopped fresh basil
2 teaspoons fresh thyme leaves
3 tablespoons red wine vinegar
1 tablespoon balsamic vinegar
1 ½ teaspoons lemon zest
½ lemon, juiced
1 ¼ teaspoons kosher salt, or to taste
½ teaspoon white sugar
¼ teaspoon freshly ground black pepper
½ cup extra-virgin olive oil

Steps:

  • Mix cucumbers, zucchini, red onion, tomatoes, black olives, basil, and thyme together in a large salad bowl.
  • In a separate bowl, whisk red wine vinegar, balsamic vinegar, lemon zest, lemon juice, kosher salt, sugar, and white pepper together until thoroughly combined. Pour olive oil slowly into dressing mixture, whisking to combine. Pour dressing over salad and serve.

Nutrition Facts : Calories 241.6 calories, Carbohydrate 12.2 g, Fat 21.6 g, Fiber 3 g, Protein 2.2 g, SaturatedFat 3 g, Sodium 617.7 mg, Sugar 5.7 g

ZUCCHINI AND CUCUMBER SALAD



Zucchini and Cucumber Salad image

Mmmmm....zucchini and cucumber marinated in an oil and balsamic vinegar dressing kicked up with olives, cherry tomatoes and dijon mustard! Adapted from Country Home magazine.

Provided by Sharon123

Categories     Southwestern U.S.

Time 10m

Yield 5 serving(s)

Number Of Ingredients 14

1 lb small zucchini, thinly sliced
1/2 large English cucumber, cut into 1/2-inch cubes
1 large sweet onion, cut into thin rings
1 (2 1/4 ounce) can black olives, pitted and sliced
1/2 cup cherry tomatoes
1/4 cup loosely packed fresh Italian parsley
1/3 cup extra virgin olive oil
1/4 cup cider vinegar
1/4 cup balsamic vinegar
1 teaspoon dijon-style mustard
1/2 teaspoon salt
1/2 teaspoon hot pepper sauce
1 garlic clove, minced
1/8 teaspoon black pepper

Steps:

  • In a large bowl, combine zucchini, cucumber, onion, olives, tomatoes, and parsley.
  • For the dressing, whisk together oil, vinegars, mustard, salt, hot pepper sauce, garlic, and pepper. Add to zucchini mixture; toss to coat. Season to taste with more salt and pepper, if needed. Cover and chill up to 24 hours.
  • Makes 5 servings.

Nutrition Facts : Calories 192.4, Fat 16.2, SaturatedFat 2.3, Sodium 354.2, Carbohydrate 10.8, Fiber 2.3, Sugar 6.4, Protein 2.1

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