Tomato Squash and Cucumber Salad
Bright, crisp, and bursting with garden-fresh flavor, this Tomato Squash and Cucumber Salad is the epitome of summertime simplicity. Juicy cherry tomatoes, tender zucchini squash, and refreshing cucumber mingle with the zesty bite of red onion and a fragrant medley of fresh parsley and basil. A light and tangy homemade dressing of lemon juice and olive oil ties it all together, making this salad a healthy, gluten-free, and vegan-friendly delight. Ready in just 15 minutes with no cooking required, this vibrant dish is perfect as a refreshing side for barbecues, picnics, or as a standalone light lunch. Serve it immediately or let it chill in the fridge to fully embrace its bold, harmonious flavors!
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Recipe Information
Ingredients
- 2 cups Cherry tomatoes
- 1 medium Zucchini squash
- 1 large Cucumber
- 1 small Red onion
- 2 tablespoons Fresh parsley
- 2 tablespoons Fresh basil
- 2 tablespoons Lemon juice
- 3 tablespoons Olive oil
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
Instructions
Rinse the cherry tomatoes, zucchini squash, and cucumber under cold water. Pat them dry with a paper towel.
Slice the cherry tomatoes in half and place them in a large salad bowl.
Trim the ends of the zucchini squash, then thinly slice it into half-moons. Add the slices to the bowl.
Peel the cucumber if preferred, then slice it into thin rounds or half-moons. Add the slices to the salad bowl.
Peel and thinly slice the red onion, then add the slices to the salad bowl.
Chop the fresh parsley and basil leaves finely and sprinkle them over the vegetables.
In a small bowl, whisk together the lemon juice, olive oil, salt, and black pepper to create the dressing.
Pour the dressing over the vegetables, and gently toss everything together until evenly coated.
Taste and adjust seasoning with more salt or lemon juice if needed.
Serve immediately or refrigerate for up to 1 hour to allow the flavors to meld. Enjoy your Tomato Squash and Cucumber Salad!
Nutrition Facts
Calories |
582 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.0 g | 56% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1230 mg | 53% | |
| Total Carbohydrate | 45.7 g | 17% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 23.9 g | ||
| Protein | 9.4 g | 19% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 175 mg | 13% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 2093 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
