Zucchini and Tomato Salad Recipe

Name: Zucchini and Tomato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 red, ripe tomatoes, about 2 pounds; 4 to 6 small zucchini, about 1 pound, trimmed; 1 bunch scallions, trimmed; 4 hard-cooked eggs, cut lengthwise into quarters; 3 tablespoons red-wine vinegar; 2 tablespoons Dijon-style mustard; 6 tablespoons vegetable oil; 1 teaspoon finely minced garlic; 1 teaspoon anchovy paste; Salt to taste, if desired; Freshly ground pepper to taste

Servings: persons

4 red, ripe tomatoes, about 2 pounds
4 to 6 small zucchini, about 1 pound, trimmed
1 bunch scallions, trimmed
4 hard-cooked eggs, cut lengthwise into quarters
3 tablespoons red-wine vinegar
2 tablespoons Dijon-style mustard
6 tablespoons vegetable oil
1 teaspoon finely minced garlic
1 teaspoon anchovy paste
Salt to taste, if desired
Freshly ground pepper to taste

1
Cut away cores of tomatoes.
2
Drop tomatoes into a basin of boiling water and let simmer about 9 to 10 seconds.
3
Peel tomatoes and cut into 1-inch or slightly larger pieces.
4
There should be about 4 cups.
5
Cut zucchini into thin 1/4-inch thick rounds.
6
There should be about 3 cups.
7
Bring enough water to the boil to cover zucchini pieces when added.
8
Add zucchini and cook about 1 1/2 minutes.
9
Drain and run briefly under cold water.
10
Drain well and set side.
11
Cut scallions crosswise into small pieces.
12
There should be about 1 cup.
13
Put tomatoes in a large bowl and add zucchini, scallions and eggs.
14
Put vinegar and mustard in separate bowl.
15
Start beating while gradually adding oil.
16
Beat in garlic, anchovy paste, salt and pepper.
17
Pour this over vegetables and toss to blend.

386

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 red, ripe tomatoes, about 2 pounds, 4 to 6 small zucchini, about 1 pound, trimmed, 1 bunch scallions, trimmed, 4 hard-cooked eggs, cut lengthwise into quarters, and more.

Yes, Zucchini and Tomato Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Zucchini and Tomato Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions