Tomato and Zucchini Salad

Provided by CalFresh Healthy Living, UCCE Placer/Nevada Counties, and the Auburn Interfaith Food Closet

Tomato Zucchini Salad.

RECIPE TYPE: Side
SERVES: 4
TOTAL TIME: 10 minutes

INGREDIENTS:

  • 3-4 medium tomatoes, chopped
  • 1 medium-small zucchini, chopped
  • 1 tablespoon olive (or vegetable) oil
  • 1 tablespoon red wine vinegar
  • 1 teaspoon sugar (substitute: 1 teaspoon lemon juice) 
  • 2 tablespoons fresh chives, chopped
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon Dijon mustard, optional
  • 2 teaspoons fresh basil, chopped (or 1 teaspoon dried), optional


DIRECTIONS:

  1. Combine chopped tomatoes and zucchini in a medium bowl.
  2. Whisk oil, vinegar, sugar or lemon juice, chives, salt, pepper, and optional mustard together in a small bowl.
     
  3. Mix dressing into tomatoes and zucchini.
  4. Add optional basil and toss lightly.  Serve.

Download the Recipe as a PDF

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