Zucchini Tomato Salad Recipe

Zucchini: A versatile summer squash that adds a crisp texture to the salad.

Cherry tomatoes: Small, sweet tomatoes that burst with flavor and add a pop of color.

Red onion: Adds a sharp, tangy flavor that complements the sweetness of the tomatoes.

Olive oil: A healthy fat that forms the base of the dressing, adding richness and depth.

Lemon juice: Provides a bright, tangy acidity that balances the flavors of the salad.

Salt: Enhances the natural flavors of the vegetables.

Black pepper: Adds a subtle heat and complexity to the dish.

Basil: Fresh herb that adds a fragrant, slightly sweet flavor to the salad.

When slicing the zucchini and red onion, use a mandoline for uniform thin slices. This ensures even marination and a more visually appealing salad.

• zucchini - Substitute with cucumber: Cucumber has a similar crunch and mild flavor, making it a good alternative in salads.

• cherry tomatoes - Substitute with grape tomatoes: Grape tomatoes are slightly sweeter but have a similar size and texture, making them a suitable replacement.

• red onion - Substitute with shallots: Shallots have a milder flavor and can add a subtle sweetness to the salad.

• olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and a mild flavor that works well in salads.

• lemon juice - Substitute with lime juice: Lime juice provides a similar acidity and freshness, adding a citrusy zing to the salad.

• salt - Substitute with sea salt: Sea salt can provide a slightly different texture and a more complex flavor profile.

• black pepper - Substitute with white pepper: White pepper has a milder flavor and can add a subtle heat without altering the color of the salad.

• fresh basil - Substitute with fresh parsley: Fresh parsley offers a different but equally fresh and vibrant flavor, making it a good alternative.

• To keep your zucchini tomato salad fresh, store it in an airtight container. This will help maintain the crispness of the zucchini and the juiciness of the cherry tomatoes.
• Place the container in the refrigerator. The salad will stay fresh for up to 2-3 days. The lemon juice and olive oil dressing acts as a natural preservative, but the red onion may become more pungent over time.
• If you plan to make the salad ahead of time, consider storing the dressing separately. This prevents the zucchini from becoming too soggy. Simply combine the dressing with the salad just before serving.
• For freezing, note that zucchini and tomatoes have high water content, which can affect their texture when thawed. It's generally not recommended to freeze this salad as the zucchini may become mushy and the cherry tomatoes may lose their firmness.
• If you must freeze, do so without the dressing. Place the zucchini, cherry tomatoes, and red onion in a freezer-safe bag, removing as much air as possible. Freeze for up to 1 month.
• Thaw the frozen salad in the refrigerator overnight. Once thawed, drain any excess water before adding the olive oil and lemon juice dressing. Garnish with fresh basil just before serving to revive the flavors.

• Use a skillet: Heat a skillet over medium heat. Add a small amount of olive oil to the pan. Once the oil is hot, add the leftover zucchini tomato salad. Sauté for 2-3 minutes, stirring occasionally, until the vegetables are warmed through but still crisp.

• Microwave: Place the zucchini tomato salad in a microwave-safe dish. Cover with a microwave-safe lid or plastic wrap, leaving a small vent. Microwave on medium power for 1-2 minutes, stirring halfway through, until the salad is heated evenly.

• Oven: Preheat your oven to 350°F (175°C). Spread the zucchini tomato salad evenly on a baking sheet. Cover with aluminum foil to prevent drying out. Bake for 10-15 minutes, checking occasionally, until the salad is warmed through.

• Steamer: Place the zucchini tomato salad in a steamer basket over boiling water. Cover and steam for 3-5 minutes, until the vegetables are heated but still retain their crispness.

• Air fryer: Preheat your air fryer to 350°F (175°C). Place the zucchini tomato salad in the air fryer basket in a single layer. Air fry for 3-5 minutes, shaking the basket halfway through, until the salad is warmed and slightly crispy.

• Mixing bowl: A large bowl to combine all the ingredients together.

• Chef's knife: Essential for slicing the zucchini, red onion, and chopping the fresh basil.

• Cutting board: Provides a stable surface for slicing and chopping the vegetables.

• Measuring spoons: Used to measure the olive oil, lemon juice, salt, and black pepper accurately.

• Salad tongs: Useful for tossing the salad ingredients together to ensure even coating of the dressing.

• Serving platter: Ideal for presenting the salad attractively before serving.

• Juicer: Handy for extracting freshly squeezed lemon juice efficiently.

• Mandoline slicer: Optional but useful for slicing the zucchini and red onion thinly and uniformly.

Pre-slice vegetables: Slice the zucchini, cherry tomatoes, and red onion in advance and store them in airtight containers in the fridge.

Use a mandoline: A mandoline slicer can quickly and evenly slice the zucchini and red onion, saving you time and ensuring uniform thickness.

Batch prep: Prepare larger quantities of the salad ingredients and store them separately. This way, you can easily assemble the salad throughout the week.

Pre-mix dressing: Combine the olive oil, lemon juice, salt, and black pepper in a jar and shake well. Store it in the fridge for quick use.