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.

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Course: Salad, Side Dish

Keyword: Salad, Side Dish, Side Dishes, Tomato, Zucchini

Prep Time: 15

Marinating Time: 2

Total Time: 2 15

Servings: Servings

Author: S Jones

Ingredients

Zucchini Tomato Salad

2 Zucchini
350 g Miniature Heirloom Tomatoes
3 Carrots
1 Yellow Capsicum
1 Red Onion
2 TBSP Fresh Parsley

Dressing

1/2 cup Olive Oil
2 TBSP White Wine Vinegar
1 TBSP Minced Shallot
1 tsp Dijon Mustard
1 tsp Minced Garlic
1/2 tsp Fresh Thyme
1/4 tsp Salt
1/4 tsp Black Pepper

Instructions

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.

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 and 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.

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Nutritional information is an estimate and provided as a courtesy. The values may vary according to the ingredients and tools that are used. Please use your preferred nutritional calculator for more detailed information.