Zucchini and Tomato Salad

By Molly O'Neill

Total Time
10 minutes
Rating
4(6)
Comments
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Featured in: The Needy Zucchini

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Ingredients

Yield:Four servings
  • 4small zucchini
  • 4medium-size ripe tomatoes
  • 4tablespoons rice-wine vinegar
  • 1teaspoon olive oil
  • 2teaspoons kosher salt
  • 4tablespoons chopped chives
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

56 calories; 2 grams fat; 0 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 9 grams carbohydrates; 3 grams dietary fiber; 6 grams sugars; 3 grams protein; 605 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Halve the zucchini lengthwise and scrape out the seeds. Cut the halves across into â…›-inch slices. Halve the tomatoes and scrape out the seeds. Cut into Âľ-inch cubes. Toss the zucchini and tomatoes together in a bowl. Whisk together the vinegar, olive oil and salt. Pour over the zucchini mixture and toss to coat well. Divide among 4 plates and sprinkle with chives. Serve immediately.

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4 out of 5
6 user ratings
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Comments

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Barbara

Very refreshing summer salad. The dressing was too tart with such a small amount of oil however so I slowly added more until I liked the taste. A winner!

Barbara

Very refreshing summer salad. I removed the seeds from the zucchini but not from the tomatoes. Cut both into small cubes. Added more oil to the dressing because it was too tart otherwise. A keeper.

Ellen

Very good for something so simple

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