In Good FlavorThis Italian Zucchini Tomato Salad has the fresh flavors of summer tossed in a light dressing. It’s easy to make and a perfect way to use garden fresh produce.
One of the best things about summer is all the fresh garden produce. Since our growing season in New England is short, I make the most of it while I can. This Italian Zucchini Tomato Salad is summer in a bowl. Crisp zucchini, juicy tomatoes, zesty red onion, fragrant basil, and creamy mozzarella pearls are tossed in a light Italian dressing for a fresh, flavorful side dish. It’s quick and easy to make and pairs perfectly with everything from grilled meats to burgers, making it ideal for cookouts or easy weeknight dinners. Best of all, you can put this salad together in 15 minutes!
Ingredients needed:
- Zucchini
- Grape tomatoes
- Mozzarella pearls
- Red onion
- Fresh basil
- Extra virgin olive oil
- Red wine vinegar
- Sugar
- Salt
- Black pepper
- Garlic clove
- Italian seasoning
Recipe highlights:
- Thinly slice the zucchini and onion. Cut the grape tomatoes in half, and julienne basil leaves. Place them in the mixing bowl, and add the mozzarella.
- Combine olive oil, red wine vinegar, sugar, salt, black pepper, garlic, and Italian seasoning in a small bowl. Whisk to blend.
- Add it to the salad, and toss to combine.
- Detailed instructions are in the recipe card below.
I forgot to add the mozzarella pearls before tossing the salad while taking the step-by-step photos. That’s why the salad appears already mixed in the photos beneath the image showing the mozzarella pearls on top. Oops!!
How to choose zucchini:
When selecting zucchini for raw salads, look for young, firm, and slender zucchinis that are small to medium-sized. These zucchinis have smooth, glossy skin and a slightly sweeter flavor. Their tender-crisp texture and smaller, more delicate seeds make them a better choice than larger, more mature zucchinis.
Can you eat zucchini raw?
Yes, zucchini is perfectly safe to eat raw and is an excellent source of fiber, vitamins, minerals, and antioxidants. However, if you have a weakened immune system, are pregnant, are older, have certain digestive conditions, or have a ragweed allergy, it’s best to check with your healthcare provider before eating raw zucchini. Basically, use the same precautions as you would with other raw fruits and vegetables.
How to prepare ahead:
This salad is perfect for making ahead, but for the best texture, keep the salad and dressing separate. Combine them about 20 minutes before serving. That gives the flavors time to meld without the zucchini and tomatoes releasing too much moisture. Since both vegetables naturally contain a lot of water, tossing them with the dressing too far in advance can leave the salad watery.
How to store:
Store leftover salad in an airtight container in the refrigerator for 1 to 2 days, dressed, and 2-3 days undressed.
Recommended supplies:
(Affiliate links. The products I recommend are either what I use, are on my wish list, or are highly rated.)
- Mixing bowls—these prep bowls with lids are perfect for meal prep and storage!
- Colander—this stainless steel colander is perfect for straining fruits, veggies, and pasta! Dishwasher safe for easy cleaning.
- Wire whisk—these mini silicone whisks are perfect for beating and mixing without scratching your cookware.
- Cutting board—this bamboo cutting board is perfect for any kitchen! It’s large and heavy-duty.
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Italian Zucchini Tomato Salad
Description
This Italian Zucchini Tomato Salad has the fresh flavors of summer tossed in a light dressing. It’s easy to make and a perfect way to use garden fresh produce.
Ingredients
For the Italian Dressing:
Instructions
- Cut the zucchini into 1/8-inch thick slices. Very thinly slice the onion. Cut the grape tomatoes in half, and julienne basil leaves. Place them all in a mixing bowl, then add the mozzarella.
- Combine olive oil, red wine vinegar, sugar, salt, black pepper, garlic, and Italian seasoning in a small bowl. Whisk to blend. Pour most of the dressing into the salad, then toss to combine.
- Makes 4 servings.
Add the remaining dressing, if needed to taste.
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