Zucchini Tomato Salad Recipes

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:

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

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:

• 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:

• 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.

Steps:

• Trim off ends of zucchini. Cut it on bias into 12 slices of about the same size.
• Bring enough water to boil to cover zucchini slices when added. Add slices and cook 1 1/2 minutes; do not overcook. Drain.
• Cut away and discard core of tomato. Cut tomato into 1/4-inch slices.
• Cut mozzarella into 12 slices.
• Arrange zucchini, tomato and mozzarella slices, slightly overlapping, in a circle on a serving dish. Sprinkle with salt and pepper.
• Combine vinegar and oil in a bowl and stir. Sprinkle the sauce evenly over the salad. Garnish with basil sprigs or leaves and serve.

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.