Three Herb Tomato Zucchini Salad
Ingredients
The salad
-
1
pint
cherry tomatoes (red and yellow), halved
-
1
large (or 2 small)
zucchini, unpeeled & sliced into thin rounds then halved
-
1
medium
shallot, sliced or chopped red onion (⅓ cup)
-
½
cup
variety chopped fresh herbs (chive, Italian parsley, basil)
-
lemon slices
to garnish
The dressing
-
3 to 4
Tablespoons
extra virgin olive oil
-
3
Tablespoons
lemon juice, divided
-
2
teaspoons
sumac
-
1
teaspoon
minced garlic or two cloves
-
pinch
smoked paprika (optional)
-
to taste
sea salt and black pepper
Instructions
- In a large serving bowl, place the halved tomatoes and zucchini rounds.
- Slice the shallot and add it to a small bowl with 2 Tablespoons lemon juice. Set aside.
- Combine the olive oil, sumac, garlic, optional smoked paprika, salt, pepper, and 1 Tablespoon lemon juice together in a bowl. Whisk together and pour over the tomatoes and zucchini.
- Add in the soaked shallot slices (discarding the lemon juice) and herbs. Toss again.
- Garnish with extra lemon slices and additional salt and black pepper to taste.
- Serve right away or store in an airtight container for up to 1 to 2 days.
Nutrition Facts (estimated)
Servings
4
Calories
84
Total fat
8.8g
Total carbohydrates
1.9g
Total protein
0.5g
Sodium
586.6mg
Cholesterol
0mg
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