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.
- 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
- 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.
Per serving: Calories: 81; Total fat: 2g; Protein: 1g; Carbs: 5g; Sodium: 44mg
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