Here's a tasty salad to make when zucchini and tomatoes are abundant in late summer. Red onions, parsley, and olives add great flavor. I prefer Roma tomatoes in this salad, as their slices match the zucchini and they get less watery when standing, but use any ripe tomatoes you have available. Photos by Evan Atlas.

Recipe

Zucchini, Tomato, and Red Onion Salad

Here's a tasty salad to make when zucchini and tomatoes are abundant in late summer. Red onions, parsley, and olives add great flavor.

5 from 1 vote

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Course: Salad

Cuisine: Healthy

Diet: Vegan, Vegetarian

Keyword: tomatoes salad, zucchini salad

Prep Time: 15

Total Time: 15

Servings:

Calories: 365kcal

Author: Veg Kitchen

Ingredients

2 small zucchinis about ½ pound total, thinly sliced
1 pound Roma plum tomatoes, sliced, or ripe tomatoes, diced
½ medium or ¼ large red onion thinly sliced
½ cup sliced pitted black olives preferably cured (like Kalamata)
Leaves from several sprigs fresh thyme or oregano
2 tablespoons extra-virgin olive oil
Juice of ½ lemon or more to taste
Salt and freshly ground pepper to taste
Mixed baby greens or a combination of arugula and radicchio

US Customary - Metric

Instructions

Combine all the ingredients except the greens in a mixing bowl. Toss together.
Arrange the greens on a serving platter. Mound the salad over the lettuce, then serve.