Shake up your typical side of veggies by making this fresh and delicious Marinated Zucchini Salad with tomatoes, onion, basil, and a tasty lemon garlic marinade.
Marinades are not not just for meat!
I have it on pretty great authority that marinated vegetables are a thing of beauty.
The flavors are out of this world and take an unsuspecting side of vegetables to the next level.
After falling in love with marinated cherry tomatoes, I’ve been marinating my veggies on a regular basis!
With zucchini season in full swing, I decided it’s time this gorgeous green veggie get’s the star treatment with a zesty marinade.
Whether you’re looking to easily hit your veggie serving goals for the day or need to add more heart-healthy fiber into your diet, this salad is for you! Also… it’s just plain delicious so do we really need an excuse to make it? I think not!
Let’s do this!
Marinated Zucchini Salad
This rockin’ recipe yields 4 side salad sized servings.
After you’ve scarfed the salad, the marinade can actually be blended up into the most amazing feta vinaigrette!
Simply add any leftover marinade to a food processor or blender (an immersion blender works great too!) along with a few spoonfuls of feta. Blend until creamy and add any extra feta and lemon juice your heart desires!
Marinated Zucchini Salad
Ingredients
- 1 medium zucchini squash (around 7-8 inches long)
- ½ pound tomatoes
- ¼-⅓ small red onion
- 1 clove fresh garlic plus any extra to taste
- ⅓ cup extra virgin olive oil
- 1 ½ TBSP red wine vinegar or white wine vinegar
- 1 lemon (juiced)
- ¼ tsp sea salt
- ⅛ tsp freshly cracked black pepper
- ¼ cup chopped fresh basil
Instructions
- Cut squash in half lengthwise. Scoop the center row of seeds with a spoon or melon baller. Cut into strips vertically then chop into small bite-sized pieces.
- Chop tomatoes and slice onion into thin strips.
- Using the flat side of your knife, smash a large clove of garlic. Peel and mince into a paste. Season with ¼ tsp sea salt and add to a bowl with the veggies.
- To the bowl, add olive oil, vinegar, juice of one lemon, freshly cracked black pepper, and fresh basil.
- Mix to coat the vegetables and allow to sit at room temperature for 1-2 hours, stirring occasionally. Alternatively this salad can be covered and chilled in the fridge until ready to serve.
- Ready to eat? Give the veggies a taste and add any additional salt, pepper, and fresh garlic desired. I usually add an extra clove of garlic and an extra pinch of salt and pepper. Enjoy!
Notes
Nutrition
Ingredients Needed
- zucchini squash
- tomatoes
- red onion
- fresh basil
- extra virgin olive oil
- red or white wine vinegar
- fresh lemon juice
- salt and pepper
Serving suggestions
This marinated tomato and zucchini salad makes a fantastic side dish alongside your favorite protein or kept gloriously vegetarian as a side salad for a veggie burger or sandwich like my Garden Veggie Chickpea Salad Sandwich or Spinach and Avocado Grilled Cheese.
If you get a chance to try this tomato basil marinated zucchini salad, let me know!
Leave me a comment here (LOVE checking those daily!) and tag @PEASandCRAYONS on Instagram so I can happy dance over your tasty creations. I can’t wait to see what you whip up!
Questions & Reviews
Excellent receipe, enjoyed this with a smoked mackeril. The US measurments are slightly different to here in the UK, but no problems converting.
Thank you