Three Herb Tomato Zucchini Salad Recipe
This Three Herb Tomato Zucchini Salad is a fresh, vibrant dish featuring halved cherry tomatoes and thinly sliced zucchini rounds tossed with a zesty lemon-sumac dressing infused with fresh herbs like chive, Italian parsley, and basil. Lightly spiced with garlic, sumac, and optional smoked paprika, this easy-to-make salad is perfect as a refreshing side or a light summer meal, ready in just 10 minutes.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Gluten Free
Ingredients
Vegetables
- 1 pint cherry tomatoes (red and yellow), halved
- 1 large (or 2 small) zucchini, unpeeled and sliced into thin rounds then halved
- 1 shallot, sliced or 1/3 cup chopped red onion
Dressing
- 3 tablespoons lemon juice, divided
- 3 to 4 tablespoons extra virgin olive oil
- 2 teaspoons sumac
- 1 teaspoon minced garlic or two cloves
- Pinch smoked paprika (optional)
- Sea salt and black pepper, to taste
Garnish
- Lemon slices
- Additional sea salt and black pepper, to taste
Instructions
- Prepare the vegetables: In a large serving bowl, place the halved cherry tomatoes and sliced zucchini rounds to create the base of your salad.
- Soak the shallot: Slice the shallot (or chop red onion) and combine it with 2 tablespoons of lemon juice in a small bowl. Set aside to allow the shallot to mellow and absorb the acidic flavor.
- Make the dressing: In another bowl, whisk together the olive oil, sumac, minced garlic, optional smoked paprika, salt, pepper, and the remaining 1 tablespoon of lemon juice until well combined.
- Toss the salad: Pour the dressing over the tomatoes and zucchini, then add the soaked shallot slices (draining off the lemon juice), along with the chopped fresh herbs. Toss everything gently but thoroughly to coat evenly.
- Garnish and season: Finish by garnishing the salad with lemon slices and adjusting seasoning with additional salt and black pepper if needed.
- Serve or store: Serve the salad immediately for the freshest flavor, or store it in an airtight container in the refrigerator for 1 to 2 days.
Notes
- Soaking the shallots or red onion in lemon juice helps to mellow their sharpness and adds a bright tang to the salad.
- Sumac adds a unique lemony flavor but can be substituted with a small amount of lemon zest or additional lemon juice if unavailable.
- This salad is best enjoyed fresh but can be refrigerated for up to two days.
- For a vegan, gluten-free, and vegetarian-friendly dish, make sure all ingredients are fresh and organic if preferred.
