Zucchini Tomato Salad Recipe – Lemon Herb Dressing & Onion

Last Updated on 6 months ago by Neha Deshmukh

Zucchini Tomato Salad Recipe – Lemon Herb Dressing & Onion

Introduction

Oh, this salad! It’s one of those recipes that just feels like sunshine in a bowl. I first made this zucchini tomato salad years ago when I was looking for a super simple, refreshing side dish for a summer barbecue. It’s become a regular in my kitchen ever since – especially when the garden is overflowing with zucchini and tomatoes! It’s light, bright, and bursting with flavor, and honestly, it takes almost no time at all to throw together. You’re going to love how easy (and delicious!) it is.

Why You’ll Love This Recipe

This zucchini tomato salad is the perfect quick fix when you want something healthy, flavorful, and satisfying. It’s incredibly versatile – great as a light lunch, a side with grilled meats or fish, or even as part of a larger mezze spread. Plus, the lemon herb dressing is seriously addictive! It’s a wonderful way to enjoy fresh, seasonal produce.

Ingredients

Here’s what you’ll need to make this vibrant salad:

• 2 medium zucchini
• 2 medium tomatoes
• 1 cup grated onion
• 2 tablespoons extra virgin olive oil
• 1 tablespoon lemon juice
• 1 tablespoon lemon zest
• 0.5 tablespoon white vinegar
• 1 tablespoon freshly ground pepper
• Salt to taste

Ingredient Notes

Let’s talk ingredients for a sec! Using good quality ingredients really makes a difference here.

• Extra Virgin Olive Oil: Don’t skimp on the olive oil! A good extra virgin olive oil (around 30ml) adds so much flavor and richness to the dressing.
• Fresh Lemon Juice & Zest: Freshly squeezed lemon juice (around 15ml) and zest are essential. Bottled juice just doesn’t compare. The zest really brightens everything up.
• Simplicity is Key: This recipe shines because of its simplicity. You don’t need a ton of fancy ingredients to create something truly delicious.

Step-By-Step Instructions

Alright, let’s get cooking! It’s seriously easy.

1. First, in a small bowl, whisk together the olive oil, lemon juice, lemon zest, white vinegar, pepper, and salt. Whisk it well until everything is nicely combined. This is your gorgeous lemon herb dressing!
2. Now, grab a large salad bowl. Layer in your thinly sliced zucchini, tomatoes, and grated onion. Don’t worry about being too precise – just get everything in there.
3. Pour that beautiful dressing over the vegetables. Gently toss everything together to make sure every slice is coated.
4. Here’s the trick: let the salad sit for about 15 minutes before serving. This allows the flavors to meld together beautifully. Just be careful not to let it sit too long, or it might get a little soggy.

Expert Tips

A few little things that can take this salad to the next level:

• Slice Thinly: Thinly sliced zucchini and tomatoes are key for a good texture. A mandoline can be super helpful for this!
• Don’t Overdress: You want the vegetables to be coated, not swimming in dressing. Start with a little less and add more if needed.
• Taste as You Go: Always taste and adjust the seasoning. Everyone’s palate is different!

Variations

Want to switch things up? Here are a few ideas:

• Spice Level: Add a pinch of red chili flakes to the dressing for a little kick. My friend, Priya, loves adding a generous pinch!
• Festival Adaptation: This salad is amazing as a refreshing side during summer festivals. It’s light and won’t weigh you down.
• Vegan Adaptation: Good news – this recipe is naturally vegan!
• Gluten-Free Adaptation: It’s also naturally gluten-free, so everyone can enjoy it.

Serving Suggestions

This salad is so versatile! Here are a few ways to serve it:

• As a side dish with grilled chicken, fish, or lamb.
• As a light lunch with a slice of crusty bread.
• As part of a mezze platter with hummus, pita bread, and olives.
• Alongside some delicious Indian curries for a fresh contrast.

Storage Instructions

Leftovers? Sure! You can store this salad in an airtight container in the refrigerator for up to 24 hours. However, it’s best enjoyed fresh, as the vegetables will start to soften over time.

FAQs

Got questions? I’ve got answers!

1. Can I make this salad ahead of time? You can prep the vegetables and dressing separately ahead of time, but I recommend tossing them together only about 15-30 minutes before serving to prevent it from getting soggy.
2. What type of zucchini is best for this salad? Any type of zucchini will work! I prefer using green zucchini, but yellow squash is also delicious.
3. Can I use other types of vinegar besides white vinegar? Absolutely! Red wine vinegar or apple cider vinegar would also be lovely.
4. How can I prevent the salad from becoming too watery? Don’t add the dressing too far in advance, and make sure to drain any excess liquid from the vegetables before serving.
5. What herbs would complement this salad well? Fresh basil, mint, or parsley would all be fantastic additions. A sprinkle of chopped herbs right before serving adds a lovely freshness.