Cucumber Tomato Salad with Zucchini and Black Olives in Lemon Balsamic Vinaigrette28 Reviews
- Prep: 30 min
- Ready In: 30 min
“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.” - by DZAHRA
Original recipe yields 6 servings
- 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.
Amount Per Serving (6 total)
- 242 cal
- 21.6 g
- 12.2 g
Based on a 2,000 calorie diet
Reviews (28)Rate This Recipe
"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 h..." See moread 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!"
"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 b..." See moreut 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!"
"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..." See more to the leftovers - they were gone before I got any. I will definitely make this one again."
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