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

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

34
DZAHRA 4

"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."
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Ingredients

30 m servings 242 cals
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Original recipe yields 6 servings

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Nutrition

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

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

34
  1. 39 Ratings

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Most helpful positive review

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 submi...

Most helpful critical review

We didn't care for this. I had high hopes b/c it is such a diet friendly salad. It just didn't work for us.

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 submi...

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...

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 tort...

This is a great recipe. I even added thin sliced goose neck squash and juliene sliced bell peppers, thin slices of red onions also. I took this dish to a recent family reunion and there were no ...

This was awesome. I skipped the zucchini because I just harvested a ton of tomatoes and cucumbers from my garden. My husband took a second helping right away!

This is a great recipe, but as others reviewed to much dressing, I cut it in half and it was perfect. The leftovers are perfect to throw on cut lettuce and top with feta cheese for a salad for t...

Love this salad! Had everything from my garden. Used kalamata olives for an extra zing. Would also be good to add lettuce. The dressing is very flavorful. Can't wait for leftovers tomorrow!

We didn't care for this. I had high hopes b/c it is such a diet friendly salad. It just didn't work for us.

I also added some tri color pasta and doubled the dressing.....mmmmm.