Tomato And Zucchini Salad Recipes

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.

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.

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.

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.

Steps:

• In a large saucepan, bring water to a boil. Add zucchini; cover and boil for 2-3 minutes. Drain and immediately place zucchini in ice water. Drain and pat dry. Transfer to a large serving bowl; sprinkle with salt. Add the tomatoes and onion. , In a jar with a tight-fitting lid, combine the oil, vinegar, tarragon, mustard, salt, hot pepper sauce and garlic; shake well. Pour over vegetables and gently toss to coat. Sprinkle with parsley. Refrigerate until serving.

Steps:

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

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.

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.

Steps:

• Halve the zucchini lengthwise and scrape out the seeds. Cut the halves across into 1/8-inch slices. Halve the tomatoes and scrape out the seeds. Cut into 3/4-inch cubes. Toss the zucchini and tomatoes together in a bowl. Whisk together the vinegar, olive oil and salt. Pour over the zucchini mixture and toss to coat well. Divide among 4 plates and sprinkle with chives. Serve immediately.

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.

Steps:

• Cut away cores of tomatoes. Drop tomatoes into a basin of boiling water and let simmer about 9 to 10 seconds. Peel tomatoes and cut into 1-inch or slightly larger pieces. There should be about 4 cups.
• Cut zucchini into thin 1/4-inch thick rounds. There should be about 3 cups.
• Bring enough water to the boil to cover zucchini pieces when added. Add zucchini and cook about 1 1/2 minutes. Drain and run briefly under cold water. Drain well and set side.
• Cut scallions crosswise into small pieces. There should be about 1 cup.
• Put tomatoes in a large bowl and add zucchini, scallions and eggs.
• Put vinegar and mustard in separate bowl. Start beating while gradually adding oil. Beat in garlic, anchovy paste, salt and pepper. Pour this over vegetables and toss to blend.