Cucumber Tomato Salad with Zucchini and Black Olives in Lemon Balsamic Vinaigrette

Cucumber Tomato Salad with Zucchini and Black Olives in Lemon Balsamic Vinaigrette

31 Reviews 7 Pics
  • Prep

    30 m
  • Ready In

    30 m
DZAHRA
Recipe by  DZAHRA

“This is a deliciously light and fresh-tasting twist on cucumber tomato salad. It takes me to the water's edge, and begs to be served with fresh seafood. Substitute Greek kalamata olives for black olives if desired.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 6 servings

ADVERTISEMENT

Directions

  1. In a large salad bowl, mix together the cucumbers, zucchini, red onion, tomatoes, black olives, basil, and thyme. In a separate bowl, whisk together the red wine vinegar, balsamic vinegar, lemon zest, lemon juice, kosher salt, sugar, and white pepper until thoroughly combined. Pour the olive oil slowly into the dressing mixture, whisking to combine. Pour the dressing over the salad, and serve.

Share It

Reviews (31)

Rate This Recipe
naples34102
64

naples34102

I'm happy to be the first reviewer of this seriously good salad and hopefully get the recipe off to a flying start! I found as I was going to describe this, as "light and fresh," that the submitter had already described it perfectly himself. This was exactly what I had in mind when I was searching for a tomato-cucumber salad this morning and I found this one particularly appealing in that it called for three different acids - the balsamic vinegar, the lighter red wine vinegar and lemon juice. Loved it, especially with the lemon juice and zest, as I don't generally like the heavy, sweet taste of balsamic vinegar. Classic, Mediterranean ingredients and flavors, easily mixed in proportions to suit your own tastes - in my case that would mean a little more olive oil and no sugar. I seeded the tomatoes before chopping so as not to have their excess liquid in the salad. The salad, now hours after I put it together, is already even better since the flavors have had a chance to marry. Since fresh basil has a tendency to turn black, I will add that just before serving. Any leftovers (if there are any!) I plan to mix with some ceci beans (garbanzo beans) for a healthy, light lunch. Beautiful salad, full of flavor and pleasantly so!

DZAHRA
51

DZAHRA

Hi Folks, This is my recipe and i should have mentioned it was not my intention to pour all the dressing on the salad. Only what YOU like. Start lite and add it's the #1 rule of cooking. You can add but you can't take it out. :) Sorry for the confusion. I could not figure out how to edit my recipe once it was posted. Thank you all for the great reviews I'm thrilled you like it!

AZ
21

AZ

I really enjoyed this salad as a use for garden veggies! The dressing was nice and flavorful but not too radical - I did think it was a bit much, so i cut it in half. The second day I added tortellini to the leftovers - they were gone before I got any. I will definitely make this one again.

More Reviews

Similar Recipes

Tomato Cucumber Salad II
(86)

Tomato Cucumber Salad II

Cucumber and Tomato Salad
(61)

Cucumber and Tomato Salad

Tomato Cucumber Salad with Mint
(67)

Tomato Cucumber Salad with Mint

Cucumber, Tomato, and Red Onion Salad
(44)

Cucumber, Tomato, and Red Onion Salad

Thai Cucumber Tomato  Salad
(39)

Thai Cucumber Tomato Salad

Cucumber, Tomato and Red Onion Salad with Mint
(18)

Cucumber, Tomato and Red Onion Salad with Mint

Nutrition

Amount Per Serving (6 total)

  • Calories
  • 242 cal
  • 12%
  • Fat
  • 21.6 g
  • 33%
  • Carbs
  • 12.2 g
  • 4%
  • Protein
  • 2.2 g
  • 4%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 618 mg
  • 25%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Cucumber and Tomato Salad

>

next recipe:

Tomato Cucumber Salad II