Oh, I’m so excited to share this with you today! If there’s one dish that screams “summer” to me, it’s this incredibly vibrant and ridiculously easy zucchini tomato salad. I’ve been making some version of this for years, and it’s become an absolute staple in our house, especially when the garden is overflowing with both zucchini and ripe tomatoes. It’s the kind of dish that makes me feel like I’m actually cooking, even when I’ve had one of those days where the only thing I’ve accomplished is remembering to breathe. Honestly, it rivals my absolute favorite Pasta Salad when it comes to crowd-pleasing potential, but it’s so much lighter and fresher. This isn’t just a side dish; it’s a burst of sunshine on a plate, and I can’t wait for you to try it.
What is Zucchini Tomato Salad?
So, what exactly *is* this zucchini tomato salad? At its heart, it’s a celebration of fresh, seasonal produce. Think of it as a delightful harmony of tender, crisp zucchini and sweet, juicy tomatoes, all tossed together in a bright, zesty dressing. It’s not cooked, which is a huge part of its charm and simplicity. The name might sound basic, but don’t let that fool you. It’s the kind of dish that lets the natural flavors of the ingredients shine through beautifully. It’s essentially a no-fuss way to enjoy the best of what summer gardening offers, transforming humble vegetables into something truly special. It’s the perfect antidote to a heavy meal, and it always leaves you feeling good.
Why you’ll love this recipe?
There are so many reasons why this zucchini tomato salad has earned a permanent spot in my recipe repertoire, and I have a feeling you’ll fall in love with it just as quickly. First off, the FLAVOR is out of this world. The zucchini, when sliced thinly, has a delightful, almost watery crunch that’s so refreshing, and when paired with those sweet, sun-ripened tomatoes, it’s pure magic. The dressing, which is super simple, just ties everything together perfectly without overpowering anything. It’s incredibly SIMPLIFY to whip up. Honestly, you can have this ready in under 15 minutes, making it a lifesaver on busy weeknights or when unexpected guests pop over. I also adore how COST-EFFECTIVE it is. Zucchini and tomatoes are usually pretty affordable, especially when they’re in season, so you can make a big batch without breaking the bank. And the VERSATILITY! This salad is fantastic on its own, as a side to Grilled Chicken or fish, or even mixed into a bed of greens for a more substantial meal. What I love most about this is how it makes me feel like I’m getting all my nutrients in while still enjoying something utterly delicious. It’s also a fantastic way to use up a ton of zucchini if you’ve got a garden that’s producing more than you know what to do with (we’ve all been there!).
How do I make Zucchini Tomato Salad?
Quick Overview
This recipe is all about fresh, simple preparation. We’re talking about thinly slicing your beautiful zucchini and tomatoes, then tossing them with a zesty vinaigrette and a few other delightful additions. The key is using the freshest ingredients you can find, and the beauty of it is that there’s no cooking involved! It’s the ultimate in healthy, hassle-free deliciousness. You’ll be amazed at how quickly it comes together, and even more amazed at how fast it disappears.
Ingredients
For the Zucchini and Tomatoes: For the Zucchini and Tomatoes: For the Zucchini and
Here’s where we keep it simple. You’ll want about 2 medium zucchinis, nice and firm. I always look for ones that are smooth and don’t have any soft spots. The smaller ones tend to have fewer seeds and a more tender texture, which is what we’re going for. For the tomatoes, I love using a mix of ripe cherry or grape tomatoes, halved. If you have larger ripe tomatoes, those work too, just make sure they’re really juicy and flavorful. About 2 cups of cherry tomatoes is usually a good amount.
For the Dressing:
This is my go-to vinaigrette for almost everything: 1/4 cup extra virgin olive oil, 2 tablespoons red wine vinegar (though Apple Cider vinegar works in a pinch!), 1 teaspoon Dijon mustard for a little tang and emulsification, 1 clove garlic, minced super fine (or even grated if you have a microplane – it distributes so much better!), salt, and freshly ground black pepper to taste. I sometimes add a pinch of dried oregano too, especially if I don’t have fresh herbs on hand. It just adds that classic Mediterranean touch.
For the Extras (Optional but Recommended!):
This is where you can really play! I almost always add about 1/4 cup of thinly sliced red onion or shallots for a little bite. Fresh herbs are non-negotiable for me; roughly chopped fresh basil and/or parsley are fantastic. If you like a little pop, some crumbled feta cheese or a sprinkle of toasted pine nuts add wonderful texture and flavor. Sometimes, I’ll even throw in some Kalamata olives if I’m feeling fancy.
Step-by-Step Instructions
Step 1: Prep Your Zucchini
First things first, give your zucchinis a good wash. I like to trim off the ends. Then, you’ve got a couple of options for slicing. For a really delicate salad, a mandoline slicer set to its thinnest setting is your best friend. It creates paper-thin rounds that are almost translucent, and they soak up the dressing beautifully. If you don’t have a mandoline, a sharp knife and a steady hand will do the trick, just aim for super thin slices. The thinner the better here, trust me!
Step 2: Prep Your Tomatoes and Onions
Next, halve your cherry or grape tomatoes. If you’re using larger tomatoes, chop them into bite-sized pieces. If you’re using red onion or shallots, slice them very thinly. I like to soak the sliced onions in cold water for about 10 minutes while I prep everything else; it takes away some of that sharp bite and makes them a bit milder and sweeter, which is perfect for a raw salad.
Step 3: Make the Dressing
This is the simplest part! In a small bowl or a jar with a lid, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper. If you’re using dried herbs, add them now. Give it a good whisk or shake until it’s well combined and emulsified. Taste it and adjust the seasonings if needed. Does it need a touch more salt? A little more vinegar for tang? You’re the boss!
Step 4: Combine the Zucchini and Tomatoes
In a medium to large mixing bowl, gently combine your thinly sliced zucchini and halved tomatoes. If you’re using the soaked red onions, drain them well and add them to the bowl. Add your fresh herbs now too, if using.
Step 5: Dress the Salad
Pour about half of the dressing over the zucchini and tomato mixture. Gently toss everything together to coat evenly. You don’t want to overdo the dressing initially; you can always add more. The vegetables will release a little bit of liquid as they sit, so starting with less is key.
Step 6: Let it Marinate (The Secret Step!)
This is crucial for the best flavor! Let the salad sit at room temperature for at least 15-20 minutes. This allows the zucchini and tomatoes to soften slightly and, more importantly, to absorb all those delicious flavors from the dressing. It’s during this time that the magic really happens. If you have more time, letting it sit for up to 30 minutes is even better.
Step 7: Add the Finishing Touches
Just before serving, give the salad another gentle toss. Taste it again. Add more dressing if you think it needs it. Now’s the time to add any of your optional extras like crumbled feta cheese, toasted pine nuts, or olives. Toss one last time to distribute everything evenly.
Step 8: Serve and Enjoy!
Spoon your beautiful zucchini tomato salad into a serving bowl. I love serving this slightly chilled or at room temperature. It’s absolutely perfect as is. The vibrant colors alone are enough to make you happy, and the taste is just as delightful. Enjoy every fresh, bright bite!
What to Serve It With
This zucchini tomato salad is incredibly versatile, so it pairs beautifully with so many things! For BREAKFAST, I sometimes have a small portion with a perfectly poached egg on top – the cool salad with the warm, runny yolk is unexpectedly divine. For BRUNCH, it’s a star alongside quiches, frittatas, or even just some crusty bread. I love to dress it up a bit with some edible flowers or a drizzle of balsamic glaze when I’m serving it for a more elegant spread. As a light DESSERT, believe it or not, I’ve enjoyed small servings of this after a rich meal, especially with a little sprinkle of basil – it’s incredibly palate-cleansing! And for COZY SNACKS, it’s fantastic scooped up with some whole-grain crackers. My family’s favorite way to have it is as a side to grilled chicken or fish on a warm evening. It just feels so healthy and satisfying. You could also toss it with some cooked quinoa or farro for a heartier vegetarian main.
Top Tips for Perfecting Your Zucchini Tomato Salad
I’ve learned a few things over the years of making this salad, and I’m happy to share them with you so yours turns out absolutely perfect! For Zucchini Prep, the key really is thin slicing. If your zucchini are very watery, you can salt them lightly and let them sit in a colander for about 15 minutes, then pat them dry. This helps remove excess moisture, which can sometimes make the salad a bit too watery. However, with young, firm zucchini, this isn’t usually necessary. When it comes to MIXING ADVICE, always be gentle. You don’t want to mash your tomatoes or bruise the zucchini. Think of it as a delicate dance! If you’re adding onions, the soaking trick I mentioned earlier is a game-changer for mellowing their flavor. For Swirl Customization, that really applies more to cooked dishes, but in this salad, the “customization” is all about the mix-ins! Don’t be afraid to experiment with different herbs or cheeses. My favorite Ingredient Swaps include using different types of tomatoes (heirloom tomatoes chopped up are gorgeous!), or adding some chopped bell peppers for extra crunch. For a bit of heat, a pinch of red pepper flakes in the dressing is wonderful. I’ve even tried it with a splash of lemon juice instead of vinegar, and it was lovely and bright! Don’t skimp on the salt and pepper; they really do make all the difference in bringing out the flavors. And remember, this isn’t a hot dish, so there are no BAKING TIPS here, but letting it marinate is the most important “prep” step.
Storing and Reheating Tips
This salad is best enjoyed fresh, but it does keep reasonably well if you need to make it a little ahead of time. For ROOM TEMPERATURE storage, I wouldn’t leave it out for more than about 2 hours, especially if it’s warm out, as the raw vegetables can start to break down. For REFRIGERATOR STORAGE, it’s best to store any leftovers in an airtight container. It will keep well for about 1-2 days. The zucchini will soften a bit more over time, and the tomatoes might release more juice, but it will still taste delicious. When you take it out of the fridge, I find it’s best to let it sit at room temperature for about 10-15 minutes before serving again, as the flavors are more vibrant when not ice-cold. I haven’t really needed to REHEAT this salad, as it’s meant to be served fresh, but if you find it a bit too watery after storage, you can gently drain off any excess liquid before serving. For GLAZE TIMING ADVICE, this doesn’t really apply here since there’s no glaze involved, but if you were to add a drizzle of balsamic glaze just before serving, I’d do that right at the very end, after all other tossing.
Frequently Asked Questions
Final Thoughts
I really hope you give this zucchini tomato salad a try. It’s one of those recipes that proves you don’t need fancy ingredients or complicated techniques to create something truly spectacular. It’s a testament to the power of fresh, simple produce, and it’s become my go-to for everything from casual weeknight dinners to potlucks and picnics. If you love this, you might also enjoy my recipe for a fresh corn and avocado salad – it has a similar vibrant, summery feel! I can’t wait to hear what you think of this zucchini tomato salad. If you make it, please leave a comment below and let me know how it turned out, or share your favorite variations! Happy cooking (or in this case, happy assembling)!
Grilled Zucchini and Tomato Salad
Ingredients
Main Ingredients
- 2 medium zucchini
- 2 tomatoes ripe
- 0.5 tsp kosher salt
- 0.25 tsp freshly ground black pepper
- 2 sprigs fresh parsley for garnish
Instructions
Preparation Steps
- Preheat your grill to medium-high heat.
- Wash the zucchini and trim off the ends.
- Using a mandoline or a vegetable peeler, slice the zucchini lengthwise into thin ribbons.
- Lightly brush the zucchini ribbons with cooking spray (optional) and season with salt and pepper to taste.
- Grill the zucchini ribbons for 1-2 minutes per side, until lightly marked and wilted. Remove from grill and place on a platter to cool slightly.
- Cut the tomatoes into large chunks, season with salt and pepper to taste.
- Arrange the grilled zucchini and tomatoes on a platter. Garnish with fresh parsley sprigs.
