cucumber tomato salad with zucchini and black olives in lemon balsamic vinaigrette
Wesley Grandbois
Ingredients
- Cucumber - fresh, crisp cucumber slices add a refreshing crunch to the salad
- Cherry Tomatoes - juicy, bite-sized cherry tomatoes enhance the flavor profile of the dish
- Zucchini - mild-flavored zucchini, sliced thinly for maximum surface area in the vinaigrette
- Black Olives - briny black olives provide a salty contrast to the sweetness and acidity of the dressing
- Lemon - freshly squeezed lemon juice adds brightness and zest to the vinaigrette
- Balsamic Vinegar - aged balsamic vinegar offers depth and a slight sweetness in the dressing
- Extra Virgin Olive Oil - rich, flavorful olive oil balances the other ingredients and helps emulsify the dressing
- Salt - for seasoning and bringing out the flavors of the salad
- Freshly Ground Black Pepper - adds a subtle heat and enhances overall taste
- Optional: Feta Cheese - crumbled feta cheese provides a creamy texture and additional tanginess (can be omitted for a vegan option)
Use these ingredients to create a vibrant, flavorful cucumber tomato zucchini salad with black olives in lemon balsamic vinaigrette. Perfect for summer salads or as a light lunch.
Steps
### Cucumber Tomato Salad with Zucchini and Black Olives: A Recipe Guide
#### Introduction
Looking to add a refreshing, vibrant dish to your menu? This cucumber tomato salad with zucchini and black olives tossed in a lemon balsamic vinaigrette is perfect for any occasion. The combination of fresh vegetables and the tangy dressing makes it both healthy and delicious.
#### Ingredients:
- 2 large cucumbers
- 4 medium tomatoes, cherry or slicing
- 1 small zucchini
- 10-15 black olives, pitted
- Fresh parsley or basil (optional for garnish)
- 3 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
#### Equipment:
- Large mixing bowl
- Sharp knife
- Cutting board
#### Step-by-Step Instructions:
1. **Prep the Vegetables:**
- Wash the cucumbers, tomatoes, and zucchini thoroughly.
- Slice the cucumbers into half-moons.
- Dice the tomatoes into bite-sized pieces.
- Slice the zucchini thinly.
2. **Prepare the Vinaigrette:**
- In a small bowl, whisk together olive oil, lemon juice, balsamic vinegar, salt, and pepper until well combined.
3. **Combine Ingredients:**
- Add all sliced vegetables to a large mixing bowl.
- Pour the vinaigrette over the vegetables and toss gently until evenly coated.
4. **Add Black Olives:**
- Toss in the black olives with the salad, ensuring they are distributed throughout.
5. **Garnish and Serve:**
- If desired, garnish the salad with fresh parsley or basil.
- Serve immediately for maximum freshness and flavor.
#### Tips:
- For an extra burst of flavor, you can add a few slices of red onion to the mix.
- Adjust the amount of lemon juice based on your preference; some might like it more tangy.
- Store any leftover salad in an airtight container in the refrigerator. It will keep well for up to 2 days.
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Cucumber Tomato Salad, Zucchini and Black Olives, Lemon Balsamic Vinaigrette, Healthy Salad Recipes, Summer Vegetable Salads
By following these detailed steps, you can create a delightful cucumber tomato salad with zucchini and black olives that will brighten any meal. Enjoy your culinary journey!