Fresh Marinated Zucchini Tomato Salad

Made with loads of fresh summer produce, this delicious marinated zucchini tomato salad is the perfect side dish for barbecues, picnics, dinners and more.

Marinated Zucchini Tomato Salad

This light and refreshing salad is a lovely, healthy recipe, perfect for those hot summer days. Easy to make, it is filled with loads of fresh produce, many of which you can easily grow yourself.

Fresh Ingredients

This recipe uses fresh ingredients that can be changed, depending on what you have on hand.

• Instead of miniature tomatoes, use whatever you have on hand, chopping them into small bite-sized pieces.
• Though zucchini is used, why not try some fresh, yellow summer squash, if you have it.
• Don’t like red onion, try shallots instead.
• Instead of parsley, chives or basil or even a mixture of all three could be used
• If you only have red or green capsicums (bell peppers), that’s okay. Use them.

Add Ins

There are many different add ins that can be used.

• If you have any other of your favourite vegetables growing in your garden, chop them up and add them in.
• Shredded chicken or diced bacon pieces could be added to this delicious salad.
• Cheese, such as feta, or mozzarella balls would add some creamy deliciousness.
• You could also toss through some quinoa or chickpeas.
• Boil some eggs, peel and quarter and add to the top of the salad.

Can I Use Dried Herbs?  

I do not recommend using dried herbs. This can change the flavour and texture of the dish.

Storage Tips

This recipe is perfect to make ahead of time as the time will allow the ingredients to chill and the flavours to really soak in. For easy storage, place your zucchini salad in an airtight container for up to 3-4 days. 

Ingredients for this Cold Zucchini Salad

• 2 zucchini
• 350g miniature heirloom tomatoes
• 3 carrots
• 1 yellow capsicum (bell pepper)
• 1 red onion
• 2 tablespoons chopped fresh parsley

For the dressing

• ½ cup olive oil
• 2 tablespoon white wine vinegar
• 1 tablespoon minced shallot
• 1 teaspoon dijon mustard
• ½ teaspoon minced garlic
• ½ teaspoon chopped fresh thyme
• ¼ teaspoon salt
• ¼ teaspoon black pepper

To Make the Salad

Wash and dry all the fresh ingredients.

Cut the zucchini in half lengthways and slice into ½ inch pieces. Place in a large bowl.

Cut the miniature tomatoes in half and add to the bowl with the zucchini.

Peel and shred the carrots and add to the salad bowl.

Remove the seeds from the capsicum and dice before adding to the salad bowl.

Dice the red onion and add to the bowl.

Roughly chop the fresh parsley and add to the bowl.

Gently toss the salad to mix all the produce.

To Make the Dressing

To make the dressing, add the olive oil, white wine vinegar, minced shallot, dijon mustard, minced garlic, salt and pepper to a jar.

Roughly chop the fresh thyme and add to the jar.

Add the lid to the jar and shake until all the ingredients are mixed.

Pour the dressing over the salad and toss to coat.

Cover the salad and place in the fridge for up to two hours prior to serving.

More Salad Recipes

• Caesar Salad Dressing
• Creamy Greek Pasta Salad
• Sweet Potato Pomegranate Salad
• Pumpkin, Feta and Rocket Salad
• Tomato-Spinach Pasta Salad
• Cauliflower Broccoli Salad
• Chorizo, Egg and Potato Salad
• Creamy Potato Salad
• Creamy Cucumber Salad
• Classic Greek Salad