Salad With Zucchini Cannellini Tomatoes Recipes

TOMATO AND ZUCCHINI SALAD

Tomato and Zucchini Salad image

What a better way to use those fresh veggies from the Farmers Market this summer. I found this in a Better Homes and Gardens magazine. I didn't think I'd like the raw zucchini but it was great.

Provided by gertc96

Categories Low Protein

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 large tomatoes, coarsely chopped
1 small zucchini, thinly sliced
2 tablespoons green onions, sliced
1 teaspoon fresh basil leaves, snipped or 1/4 teaspoon dried basil, crushed
2 tablespoons fat-free Italian salad dressing
1 leaf lettuce
2 tablespoons feta cheese, crumbled or 2 tablespoons part-skim mozzarella cheese, shredded

Steps:

In a medium mixing bowl combine tomato, zucchini, green onions, basil, and Italian salad dressing. Toss lightly to mix.
Line 4 salad plates with lettuce. Divide tomato mixture among plates. Sprinkle each serving with some of the cheese. Makes 4 servings.

SALAD WITH ZUCCHINI, CANNELLINI, & TOMATOES

Salad with Zucchini, Cannellini, & Tomatoes image

This is a "green" salad, but I had to leave the word off, or everything wouldn't fit on the title line. The recipe is in the Vegetarian Express cookbook. This would also be good without the lettuce and made as a bean salad, using the same other ingredients. Tweaked.

Provided by Sharon Colyer @Cmom02

Categories Lettuce Salads

Number Of Ingredients 10

Ingredients

1 pound(s) can cannellini (white kidney beans), drained and rinsed or other white beans
1 pound(s) ripe tomatoes, cut into a large dice
1 medium zucchini, sliced
1 medium red bell pepper, cut into strips
2 tablespoon(s) chopped fresh basil (in season) or 2 tsps. dried basil
1/4 cup(s) chopped fresh parsley
- dark green lettuce leaves, as needed
- olive oil
- red-wine vinegar
- ***this salad would be great too, with some onion. or, without the lettuce; making it a bean salad with all the rest of the ingredients.

Steps:

Combine all salad ingredients, except the oil and vinegar, in a serving bowl and toss. Refrigerate for a short time, if not serving immediately.
When ready to serve, drizzle with the oil and vinegar, and toss again. Or, use a red-wine vinegar dressing or a good Italian dressing from the grocery. Nutrition: One serving 139 cal, fat 2 g, chol 0, sod 191 mg, carb 21 g, protein 6 g.

CANNELLINI BEAN, CHERRY TOMATO & RED ONION SALAD

Cannellini bean, cherry tomato & red onion salad image

A superhealthy salad that counts as 3 of your 5-a-day and is low fat - great for al fresco eating

Provided by Good Food team

Categories Buffet, Lunch, Side dish, Supper

Time 5m

Number Of Ingredients 5

Ingredients

3 x 400g cans cannellini beans
140g cherry tomatoes , halved
1 red onion , thinly sliced
1 tbsp red wine vinegar
small bunch basil , torn

Steps:

Rinse and drain the beans and mix with the tomatoes, onion and vinegar. Season, then add basil just before serving.

Nutrition Facts : Calories 218 calories, Fat 2 grams fat, Carbohydrate 37 grams carbohydrates, Sugar 7 grams sugar, Fiber 11 grams fiber, Protein 15 grams protein, Sodium 0.99 milligram of sodium

GREEK SALAD WITH ZUCCHINI, FETA, AND TOMATOES

Greek Salad with Zucchini, Feta, and Tomatoes image

This rendition of Greek salad features broiled zucchini and tomatoes, which gives the vegetables a sweeter flavor. Feta adds a welcome tang in this summery dish.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 45m

Number Of Ingredients 10

Ingredients

3 medium zucchini (about 8 ounces each), halved lengthwise and sliced 1 inch thick crosswise
2 pints (about 4 cups) grape tomatoes
1 tablespoon dried dill
3 tablespoons olive oil
Coarse salt and ground pepper
2 (6-inch) pita breads, split horizontally
2 tablespoons red-wine vinegar
2 romaine-lettuce hearts (12 to 14 ounces total), cut into 1-inch pieces
4 ounces feta cheese
1/4 cup Kalamata olives, pitted

Steps:

Heat broiler. If using a broiler-proof rimmed baking sheet, set rack 4 inches from heat; if using a broiler pan, set rack so that top of pan is 4 inches from heat. On sheet (or pan), toss zucchini and tomatoes with dill, 1 tablespoon oil, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Broil until tender and slightly charred, 20 to 25 minutes; transfer to a plate to cool. Wipe sheet (or pan) clean with a paper towel.
Place split pitas on sheet (or pan); broil until lightly browned, 1 to 3 minutes per side (watch closely). Cool, then break into small pieces.
In a small jar or bowl, combine vinegar and remaining 2 tablespoons oil with 1/2 teaspoon salt and 1/8 teaspoon pepper; shake or whisk until combined and thickened.
Divide lettuce, zucchini mixture, pita pieces, feta, and olives among serving plates; drizzle with dressing as desired.

Nutrition Facts : Calories 364 g, Fat 20 g, Fiber 6 g, Protein 12 g

ZUCCHINI AND TOMATO SALAD

Zucchini and Tomato Salad image

This is one of my adopted recipe. It stands as it is written. It is a great recipe for summer months when we have an abundance of zucchini and tomatoes. Give it a try soon!

Provided by Jellyqueen

Categories Vegetable

Time 10m

Yield 4 serving(s)

Number Of Ingredients 3

Ingredients

4 zucchini
3 tomatoes
1/4 cup Italian dressing

Steps:

Cube zucchini and wedge tomatoes.
Add Italian dressing to lightly cover vegetables.
For a zestier taste, add Italian seasonings and garlic powder.

HEIRLOOM TOMATO & ZUCCHINI SALAD

Heirloom Tomato & Zucchini Salad image

Tomato wedges give this salad a juicy bite. It's a great use of fresh herbs and veggies from your own garden or the farmers market. -Matthew Hass, Franklin, Wisconsin

Provided by Taste of Home

Categories Lunch Side Dishes

Time 25m

Yield 12 servings (1 cup each).

Number Of Ingredients 8

Ingredients

7 large heirloom tomatoes (about 2-1/2 pounds), cut into wedges
3 medium zucchini, halved lengthwise and thinly sliced
2 medium sweet yellow peppers, thinly sliced
1/3 cup cider vinegar
3 tablespoons olive oil
1 tablespoon sugar
1-1/2 teaspoons salt
1 tablespoon each minced fresh basil, parsley and tarragon

Steps:

In a large bowl, combine tomatoes, zucchini and peppers. In a small bowl, whisk vinegar, oil, sugar and salt until blended. Stir in herbs., Just before serving, drizzle dressing over salad; toss gently to coat.

Nutrition Facts : Calories 68 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 306mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

ZUCCHINI TOMATO GREEN SALAD

Zucchini Tomato Green Salad image

Roswell, New Mexico's Alpha Wilson dices tomato and zucchini, then splashes them with a fresh, flavorful dressing and serves it over salad greens for a party-pretty side dish that goes together in minutes.

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 2 servings.

Number Of Ingredients 8

Ingredients

1/2 cup diced zucchini
1/2 cup seeded diced tomato, divided
2 tablespoons mayonnaise
1 tablespoon minced chives
1 teaspoon prepared mustard
1/8 teaspoon salt
1/8 teaspoon pepper
1 cup ready-to-serve salad greens

Steps:

In a small bowl, combine the zucchini, 1/4 cup tomato, mayonnaise, chives, mustard, salt and pepper. Refrigerate for 20 minutes. Serve on salad greens; sprinkle with remaining tomato.

Nutrition Facts : Calories 71 calories, Fat 5g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 307mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 2g fiber), Protein 1g protein.

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