Marinated Zucchini Tomato Salad - Eat Mediterranean Food

It is a light and healthy option that’s easy to make, perfect for those hot summer days! Mix all the ingredients in a bowl, let them marinate for a couple of hours, and you’re ready to eat.

I love zucchini, especially during the summer, when it’s in season. But I think it’s rather bland unless you use herbs, spices, or a marinade. The zucchini makes it much more flavorful than just tossing it with the dressing of this salad!

And as for tomatoes, they are the queen of summer. Red, yellow, orange, or purple sweet juicy tomatoes! Who can resist that? I love adding them to salads or even just cutting them up, adding a sprinkle with a pinch of sea salt, and eating them.

This Marinated Zucchini Tomato Salad makes a beautiful presentation with its bright colors. But the best part is that they’re so easy to prepare! Just place the sliced vegetables in a serving bowl, dress them with the salad dressing, and let them marinade for a couple of hours. The acid in the marinade will help to bring out the flavor of the vegetables, and the oil will help to keep them moist. So whether you’re entertaining guests or simply looking for a healthy side dish, this recipe is sure to please.

• Zucchini – You can also use yellow summer squash if desired. You’ll want to look for a relatively thin dark green squash for the best flavor. When the zucchini are very fresh, they have tiny and soft “bristles of hair” which can be removed by simply rubbing the zucchini while washing under cold water. They should also have a smooth exterior free from any nicks or bruises.
• Cherry or grape tomatoes – I use cherry tomatoes, but feel free to use any you have on hand. If you use regular-size tomatoes, cut them into bite-sized pieces for this recipe.
• Carrots – Carrots are crunchy, while the rest of the ingredients are rather soft. Use shredded carrots for this salad.
• Yellow bell pepper – You can use any color of bell pepper you have at hand. Here I used a yellow one for color interest.
• Red onion
• Shallot – It is part of the onion family but with a milder flavor.
• Garlic
• Fresh parsley
• Fresh thyme
• Extra virgin olive oil
• White balsamic vinegar – It is milder than regular white wine vinegar and floral and fruity with a sweet finish profile.
• Dijon mustard
• Sea salt
• Freshly ground black pepper.

How to make this salad

• Wash and dry all the fresh ingredients.
• Quarter the zucchini lengthways and slice into ½-inch pieces. Place the zucchini pieces in a large bowl.
• Cut the cherry tomatoes in half and add them to the bowl with the zucchini.
• Peel and shred the carrots and add them to the salad bowl.
• Remove the seeds from the bell pepper and dice before adding them to the salad bowl.
• Dice the red onion and add it to the bowl.
• Roughly chop the parsley and add it to the bowl.
• Gently toss the gently to distribute the vegetables evenly.
• To make the dressing, add the olive oil, white wine vinegar, minced shallot, minced garlic, dijon mustard, salt, and pepper to a jar.
• Roughly chop the fresh thyme and add it to the jar.
• Add the lid to the jar and shake until all the ingredients are mixed.
• Dress the salad and toss gently to cover all the vegetables with the dressing.
• Cover and place it in the fridge for up to two hours before serving.

Notes and tips

Try to use fresh thyme for this salad. I do not recommend using the dried version as it can change the flavor and texture of the dish.

I don’t recommend regular balsamic vinegar or red wine vinegar. Their bold flavor and acidity will overwhelm the other ingredients. Also, the traditional balsamic will stain the zucchini with a dark color once dressed.

If you don’t have shallots at hand, you can use 1/3 of red onion, finely diced. Just soak it in water for a few minutes to tone down the bite of raw onions and mellow its flavor so that it doesn’t cover the rest of the flavors.

Optional Add-Ins

This easy and delicious this tomato zucchini salad makes for a perfect side dish. But it can easily and quickly become a filling meal by adding a few ingredients like those listed below:

Add lean protein by tossing in some shredded, sliced, or diced chicken, steak, shrimp, fish, or quarters of hard-boiled eggs.

Add some plant-based protein by tossing in a few cups of cooked quinoa or chickpeas.

Add some aged cheese for an extra punch of flavor.

To add some extra creaminess, try adding mozzarella balls, goat cheese, or Greek feta to this recipe.

This recipe is perfect for making a zucchini salad ahead of time. Making it a couple of hours ahead of time will allow the ingredients to chill, soak in the dressing, and the flavors to develop and blend. Note that the tomatoes may become a bit softer.

Place the zucchini salad in an airtight container, cover, and refrigerate for up to 3-4 days.

More Summer Salad Recipes

• Mediterranean Pasta Salad
• Quinoa Tabouli
• Dill Cucumber Salad
• Cauliflower Tabbouleh (Grain Free)
• Mayonnaise-Free Potato Salad

What’s your favorite Summer salad? Please let me know.

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