Here’s a tasty salad to make when zucchini and tomatoes are abundant in late summer.

Serves: 6 to 8

• 2 medium-small zucchinis, about 3/4 pound total, thinly sliced
• 1 pound ripe tomatoes, diced
• 2/3 cup thinly sliced red onion
• 1/2 cup sliced pitted black olives, preferably cured (like kalamata)
• 1/4 cup chopped fresh parsley
• 2 tablespoons extra-virgin olive oil
• Juice of 1/2 lemon, or more to taste
• Salt and freshly ground pepper to taste
• Curly red or green leaf lettuce or mixed baby greens

Combine all the ingredients except the last two in a mixing bowl. Toss together.

Arrange lettuce or greens on a serving platter. Mound the salad over the lettuce, then serve.

• Enjoy VegKitchen’s selection of recipes for zucchini and other summer squashes. ^[1]
• Here are more recipes for colorful green salads. ^[2]
• Explore lots more summer tomato recipes. ^[3]