Tomato Onion And Zucchini Salad Recipes

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ZUCCHINI SALAD WITH HERBS AND RED ONION



Zucchini Salad with Herbs and Red Onion image

A lovely salad with thin slices of zucchini, red onion, fresh mint, and basil. Use a spiralizer or potato peeler to slice the zucchini as thinly as possible. I like to blanch the red onion but it's not completely necessary.

Provided by RSCHUSTER

Categories     Salad     Vegetable Salad Recipes     Zucchini Salad Recipes

Time 47m

Yield 6

Number Of Ingredients 9

4 cups water
½ red onion, finely chopped
7 small fresh zucchini, thinly sliced
4 tablespoons extra virgin olive oil
salt and freshly ground black pepper to taste
1 teaspoon freshly squeezed lemon juice, or more to taste
½ teaspoon lemon zest
1 tablespoon finely chopped fresh mint
1 tablespoon finely chopped fresh basil

Steps:

  • Bring water in a pot to a boil. Place finely chopped red onion in a sieve, submerge in boiling water, and blanch for 1 minute. Cool under running cold water and set aside.
  • Place zucchini slices into the boiling water and cook for 30 seconds. Remove and immediately cool in a bowl with ice water. Move zucchini around with a wooden spoon so they evenly cool. Drain and allow to drip dry.
  • Place zucchini in a salad bowl. Mix in mint and basil.
  • Whisk olive oil, lemon juice, lemon zest, salt, and pepper together in a small bowl; pour over the salad and chill for 30 minutes before serving.

Nutrition Facts : Calories 107.2 calories, Carbohydrate 5.6 g, Fat 9.3 g, Fiber 1.7 g, Protein 1.8 g, SaturatedFat 1.3 g, Sodium 44.8 mg, Sugar 2.8 g

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

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.

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

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

MEDITERRANEAN ZUCCHINI AND CHICKPEA SALAD



Mediterranean Zucchini and Chickpea Salad image

Chopped zucchini, chickpeas, tomatoes, and fresh basil in a light balsamic dressing. Or you can use red wine vinegar! Makes a great side dish or light lunch. Not necessary, but best if chilled at least a couple hours to let flavors blend.

Provided by ChristineM

Categories     Salad     Vegetable Salad Recipes     Zucchini Salad Recipes

Time 25m

Yield 6

Number Of Ingredients 16

2 cups diced zucchini
1 (15 ounce) can chickpeas, drained and rinsed
1 cup halved grape tomatoes
¾ cup chopped red bell pepper
½ cup chopped sweet onion (such as Vidalia®)
½ cup crumbled feta cheese
½ cup chopped Kalamata olives
⅓ cup olive oil
⅓ cup packed fresh basil leaves, roughly chopped
¼ cup white balsamic vinegar
1 tablespoon chopped fresh rosemary
1 tablespoon capers, drained and chopped
1 clove garlic, minced
½ teaspoon dried Greek oregano
1 pinch crushed red pepper flakes
salt and ground black pepper to taste

Steps:

  • Mix zucchini, chickpeas, tomatoes, red bell pepper, onion, feta, Kalamata olives, olive oil, basil, vinegar, rosemary, capers, garlic, oregano, red pepper flakes, salt, and black pepper together in a large bowl.

Nutrition Facts : Calories 258.4 calories, Carbohydrate 19 g, Cholesterol 11.1 mg, Fat 18.5 g, Fiber 3.8 g, Protein 5.6 g, SaturatedFat 4 g, Sodium 514.6 mg, Sugar 4.8 g

TOMATO, ZUCCHINI AND AVOCADO SALAD



Tomato, Zucchini and Avocado Salad image

Whenever you make a dish with uncooked zucchini, be sure to slice or dice it finely, so that the zucchini can absorb the dressing or seasonings. I like to eat this salsa salad with rice.

Provided by Martha Rose Shulman

Categories     easy, quick, salads and dressings, side dish

Time 25m

Yield 6 servings

Number Of Ingredients 9

1 medium zucchini
Salt to taste
5 medium tomatoes, finely chopped
1 or 2 jalapeño or serrano peppers, seeded if desired and finely chopped
1/4 to 1/2 cup chopped cilantro, to taste
1 Haas avocado, ripe but not too soft, cut into tiny dice
3 tablespoons freshly squeezed lemon or lime juice
2 tablespoons extra virgin olive oil
Boston lettuce or romaine lettuce leaves for serving

Steps:

  • Sprinkle the zucchini with salt, and drain in a colander for 15 minutes. Rinse if the zucchini tastes very salty, and drain on paper towels.
  • Combine the tomatoes, chiles and cilantro in an attractive bowl. Combine the zucchini, avocado and lemon or lime juice and olive oil in another bowl. Taste and add salt if desired. Add to the tomatoes, and toss together gently. Taste and adjust seasonings. Serve on lettuce leaves as a salad, or serve over rice.

Nutrition Facts : @context http, Calories 120, UnsaturatedFat 8 grams, Carbohydrate 9 grams, Fat 10 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 426 milligrams, Sugar 4 grams

ZUCCHINI WITH ONION AND TOMATO



Zucchini With Onion and Tomato image

This is a basic recipe for zucchini. Zucchini, because it is so abundant in summer, produces lots of recipes for "how to get rid of it". This one is for enjoying it for its own sake. The amounts for each ingredient are very flexible. Use your own judgement. It's hard to go wrong. Gardeners can avoid a glut of zucchini by harvesting it at its best, about the time the blossom drops from the fruit.

Provided by Chopin Liszt

Categories     Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

3 tablespoons olive oil
4 small zucchini
1/2 medium onion
1 medium tomatoes
fresh basil or dried basil, to taste
1/4 teaspoon crushed red pepper flakes, to taste
salt
parmesan cheese

Steps:

  • Cut the zucchini in bite size pieces.
  • Chop the onion.
  • Dice the tomato.
  • Heat the olive oil in a heavy skillet.
  • Saute the zucchini and onion until tender and lightly browned, about 20 minutes.
  • Add the rest of the ingredients and cook until the juices thicken a little, about 5 or 10 minutes.
  • Serve with grated parmesan cheese.

Nutrition Facts : Calories 119.8, Fat 10.4, SaturatedFat 1.5, Sodium 14, Carbohydrate 6.6, Fiber 1.9, Sugar 3.5, Protein 1.8

ZUCCHINI, ONION AND TOMATO BAKE



Zucchini, Onion and Tomato Bake image

The flavors in this dish really work together, there are never any leftovers and everyone always wants the recipe. Enjoy!!!

Provided by cajun chef in Louis

Categories     Vegetable

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 6

3 -4 zucchini
1 -2 large white onion
olive oil
2 large ripe tomatoes
parmesan cheese
salt and black pepper

Steps:

  • Slice onions into thin rings and saute in olive oil until clear.
  • Slice zucchini into thin round slices, do the same with the tomatoes.
  • Into a Pyrex dish (the size depends upon how much zucchini you have) layer as follows: (you should have 3 layers).
  • One layer of zucchini (do not overlap).
  • Thin layer of sautéed onions in olive oil.
  • Tomatoes.
  • Sprinkle with parmesan cheese.
  • salt and black pepper (I use quite a bit).
  • Keep layering until you have parmesan cheese on top (put quite a bit on the top layer, again with salt and pepper) then bake in 350 oven for about 45 minutes or until brown around the sides and bubbly and the zucchini is clear.

Nutrition Facts : Calories 56.4, Fat 0.7, SaturatedFat 0.2, Sodium 17.8, Carbohydrate 11.6, Fiber 3.2, Sugar 7.7, Protein 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 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     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Vinaigrette Dressing Recipes

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:

  • 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.

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

TOMATO ONION SALAD



Tomato Onion Salad image

"I worked as a summer cook at a Wyoming ranch for more than 20 years, and I made this marinated salad often," writes Nell Cruse of Ontario, Oregon. "It was obviously a favorite because there were never any leftovers."

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 11

4 large tomatoes, sliced
2 medium sweet onions, thinly sliced and separate into rings
1/4 cup olive oil
2 tablespoons red wine vinegar
2 tablespoons minced fresh parsley
1 teaspoon salt
1 teaspoon Italian seasoning
1 teaspoon finely chopped onion
1/2 teaspoon sugar
1/4 teaspoon garlic powder
1/4 teaspoon pepper

Steps:

  • Layer tomatoes and onions in a shallow serving dish. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Drizzle over salad. Cover and refrigerate for at least 2 hours before serving.

Nutrition Facts : Calories 119 calories, Fat 90g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 406mg sodium, Carbohydrate 9g carbohydrate (0 sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

TOMATO, ONION AND ZUCCHINI SALAD



Tomato, Onion and Zucchini Salad image

Provided by Kristin H. R. Small

Categories     Salad     Onion     Tomato     Vegetarian     Quick & Easy     Basil     Zucchini     Summer     Bon Appétit     Georgia

Yield Serves 4

Number Of Ingredients 8

2 large tomatoes,sliced
2 medium zucchini, sliced
1 large onion, thinly sliced
1 tablespoon chopped fresh basil or 1 teaspoon dried, crumbled
1 tablespoon chopped fresh oregano or 1 teaspoon dried, crumbled
6 tablespoons olive oil
3 tablespoons balsamic vinegar or 2 tablespoons red wine vinegar
Salt and pepper

Steps:

  • Place alternating slices of tomatoes, zucchini and onion on serving platter. Sprinkle with herbs. Whisk together oil and vinegar and pour over salad. Season with salt and pepper. Cover and refrigerate at least 2 and up to 4 hours.

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