Ingredients for Zucchini And Cucumber Salad
- 2 medium zucchini, halved and thinly sliced
- English Cucumber
- Sweet Onion
- Black Olives
- Cherry Tomatoes
- Fresh Italian Parsley
- Extra Virgin Olive Oil
- Cider Vinegar
- Balsamic Vinegar
- Dijon Style Mustard
- 1/4 teaspoon salt (plus more to taste)
- Pinch of hot pepper sauce (optional)
- Garlic Clove
- Black Pepper
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How to Make Zucchini And Cucumber Salad
- Wash and chop 2 medium zucchini into half-moons. Thinly slice 1 large cucumber.
- Halve 1 cup cherry tomatoes. Pit and halve 1/2 cup Kalamata olives.
- Finely chop 1/4 cup fresh parsley and 1/4 cup red onion.
- In a large bowl, combine the zucchini, cucumber, tomatoes, olives, parsley, and red onion.
- In a small bowl, whisk together 1/4 cup extra virgin olive oil, 2 tablespoons balsamic vinegar, 1 tablespoon Dijon mustard, 1 clove minced garlic, 1/4 teaspoon salt, 1/8 teaspoon black pepper, and a pinch of your favorite hot sauce (optional).
- Pour the dressing over the zucchini and cucumber mixture.
- Gently toss to coat evenly.
- Taste and adjust seasonings as needed, adding more salt, pepper, or hot sauce.
- Cover and refrigerate for at least 30 minutes to allow the flavors to meld. (Even better if chilled for up to 24 hours!)
- Serve chilled. Makes 5 servings.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
25g
Fat
11g
Carbs
3g
