This salad is almost salsa like in its look. It is a nice addition to any summer meal. I love it served on a bed of rice, chicken breast or on its own as a side dish. I got this recipe from my cousin and I really don’t have actual amounts for the ingredients, so I just wing it. I don’t know where she got the original recipe from, but here is what she passed on to me. The quantities in parentheses are the approximate amounts I used.
Tomato Zucchini Salad
- finely chopped tomato (4 Roma tomatoes or 2 large)
- finely chopped zucchini (2 medium-sized)
- 1 large onion, finely chopped (sweet white or red)
- 1 avocado, chopped (add just before serving)
- salt and pepper
- 2 Tablespoons of oil
- 3 Tablespoons of lemon juice (lime would be great as well)
- 1 tablespoon chopped fresh oregano or 1 teaspoon dried
Place all of the ingredients in a bowl and stir. I find that this type of salad/salsa is best when left on the counter for about 30-60 minutes, so that the flavours can blend together. If you have the time to let it stand before serving, I would suggest holding off on the avocado and adding it just before you are ready to set it out.
I did a quick search to see if I could find the original source for this recipe and could not, but found some interesting variations that would be fun to try. Here are some I thought I might give a whirl:
Epicurious had a version of this recipe, but the dressing called for basil, oregano, oil, salt and pepper and the choice of using either balsamic or red wine vinegar. To check-out the recipe, follow the link.
Oh Snap! Let’s eat! had another version that included cilantro, which I love. I also thought that the idea of thinly slicing the zucchini with a peeler to create a ribbon effect was a really cool idea. Follow the link to check out the post.