Marinated Zucchini Salad

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.

Course Salad, Side Dish

Cuisine Vegan, Vegetarian

Keyword Marinated Zucchini, Zucchini Salad

Prep Time 10

Marinating Time 1

Total Time 1 10

Servings servings

Calories 193kcal

Author Jenn Laughlin - Peas and Crayons

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

If stored overnight in the fridge the oil will begin to solidify. That's a-ok! Simply bring the mixture back to room temperature before serving and the oil will return to its liquid state.

Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!

Nutrition