Zucchini, Tomato, and Red Onion Salad

Zucchini on a cutting board

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

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.



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