Zucchini Tomato Salad Food

ZUCCHINI TOMATO SALAD

Steps:

• In a nonstick skillet, saute the green pepper, zucchini, onion and garlic in oil for 3-4 minutes or until crisp-tender. Add the tomatoes, salt and pepper. Reduce heat to low; cover and cook until heated through. Sprinkle with parsley.

RAW ZUCCHINI SALAD WITH TOMATO AND BASIL

Steps:

• Combine zucchini and tomatoes in a salad bowl. Whisk oil, vinegar, salt, and pepper together until well combined. Pour over vegetables and toss. Let sit for 15 minutes. Sprinkle with basil right before serving.

WARM ZUCCHINI AND TOMATO SALAD

Steps:

• Preheat oven to 450 Farenheit, and get a glass pie dish.
• Slice zucchini lengthwise into ½ inch strips.
• Lay zucchini strips on bottom of pie plate to roughly cover the bottom. Small spaces are ok.
• Sprinkle ~1/3 to 1/2 cup of the croutons (I really just eyeballed it - a couple of handfuls).
• Slice the stem end of the tomato off, then slice the rest of the tomato into six ½ inch slices. Arrange the largest 5 slices around the edge, and put the smallest slice in the center.
• Sprinkle another layer of croutons, 1/3-1/2 cup or so.
• Drizzle a tablespoon or two of olive oil all around (again I just eyeballed it).
• Grind pepper over the top so the whole top is dusted lightly (~1/4 to 1/2 tsp worth, or to your liking).
• Sprinkle sea salt all around (again 1/4 to ½ tsp or to your liking).
• Cover with layer of whatever shredded cheeses you have.
• Bake in 450 F oven for about 11 minutes. Reduce heat to 350 and bake until the cheese looks browned and sort of crispy ~3-5 minutes (or whenever it looks good to you - my croutons got pretty brown).
• Remove from oven. Slice, like a pie, between each tomato slices (i.e. into fifths).
• Remove piece with spatula, to plate or bowl and drizzle with balsamic vinaigrette to your taste.

TOMATO AND ZUCCHINI SALAD

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.

ZUCCHINI AND TOMATO SALAD

Steps:

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

SUMMER ZUCCHINI AND TOMATO PANZANELLA SALAD

Steps:

• Preheat the oven to 375 degrees F.
• Divide the zucchini slices evenly among 4 flat plates, overlapping each slice just slightly, like shingles. Brush with the lemon juice and season with salt. Let sit for 5 minutes to marinate and wilt.
• Meanwhile, toss the bread cubes with 1 tablespoon of the oil, the oregano, mint and some salt. Toast on a baking sheet in the oven until slightly golden, 10 to 12 minutes.
• For the vinaigrette, simply combine the red wine vinegar with the remaining oil and the garlic and season with salt and pepper.
• Toss the cherry tomatoes with the bread and about 1/4 cup of the vinaigrette. Let sit until the croutons start to soften, 5 minutes, then toss in the basil. Divide the tomato panzanella salad on top of the zucchini and garnish with a drizzle of olive oil and more basil. Serve with the remaining vinaigrette on the side.

CORN, TOMATO AND ZUCCHINI SALAD

Steps:

• Slice the kernels off the corn cobs and transfer to a large mixing bowl. Combine with the tomatoes and red onion. Make a dressing of the olive oil mustard and vinegar and season to taste with salt and pepper. Add the dressing to the vegetables and toss; marinate overnight. Right before serving, combine the zucchini with the rest of the ingredients; transfer them to a platter lined with lettuce and garnish with pitted olives.

MEDITERRANEAN ZUCCHINI AND CHICKPEA SALAD

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.

ZUCCHINI-TOMATO SALAD

Steps:

• Trim the ends of the zucchini and cut them slightly on the bias into 1/4-inch thick slices. Drop the slices into boiling salted water. Let them simmer half a minute. The zucchini should remain crunchy. Drain and let cool.
• Arrange the zucchini and tomatoes in alternate patterns in a round dish. Sprinkle with the onions and chopped egg. Arrange the anchovy fillets on top. Sprinkle with salt, pepper, vinegar and oil. Add the parsley and serve.

ZUCCHINI, TOMATO, TARRAGON AND WHITE WINE SALAD

Steps:

• Combine zucchini, tomatoes, onion and tarragon in a bowl and mix.
• Combine remaining ingredients and whisk to blend, then toss with the vegetable mixture to coat.

TOMATO, ONION AND ZUCCHINI SALAD

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.

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

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.

HEIRLOOM TOMATO & ZUCCHINI SALAD

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.

GREEK ZOODLE SALAD

Steps:

• Cut zucchini into noodle-shaped strands using a spiralizing tool. Place "zoodles" in a large bowl and top with cucumber, tomatoes, olives, red onion, and feta cheese.
• Whisk olive oil, lemon juice, oregano, salt, and pepper together in a bowl until dressing is smooth; pour over "zoodle" mixture and toss to coat. Marinate salad in refrigerator for 10 to 15 minutes.

ROASTED GARLIC ZUCCHINI AND TOMATOES

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Lightly grease a 9x13 inch baking dish.
• Combine the zucchini, tomatoes, onion, garlic, and red pepper flakes in the prepared baking dish. Drizzle with the olive oil, season with salt and pepper, and mix well.
• Place in preheated oven. Roast until vegetables are tender and slightly golden, about 18 minutes. Remove from oven; sprinkle with the Parmesan cheese and basil.

ZUCCHINI, TOMATO, AND CORN SALAD

Steps:

• Working with 1 zucchini at a time, cut lengthwise into very thin (julienne) strips with slicer, turning zucchini and avoiding core. Discard core.
• Toss zucchini strips with 1 teaspoon salt and let drain in a colander set over a bowl, covered and chilled, 1 hour.
• Gently squeeze handfuls of zucchini to remove excess water and pat dry with paper towels.
• Cook corn in a small saucepan of boiling water until tender, about 3 minutes. Drain, then rinse under cold water and pat dry.
• Whisk together lemon juice, sugar, pepper, and remaining 1/4 teaspoon salt in a large bowl, then add oil in a slow stream, whisking. Add zucchini, corn, tomatoes, and basil and toss well.

LENTIL, ZUCCHINI AND TOMATO SALAD

Steps:

• Combine ingredients and mix well, tossing lightly until evenly-coated.
• Add pepper and red wine vinegar to taste (a good dash of both will do).
• Refrigerate until chilled to your satisfaction.
• Enjoy!