Cucumber Tomato Salad w/ Zucchini & Blk Olives

Cucumber Tomato Salad with Zucchini and Black Olives

in Lemon Balsamic Vinaigrette



This is a deliciously light and fresh-tasting twist on cucumber tomato salad. It takes me to the water's edge, and begs to be served with fresh seafood. Substitute Greek kalamata olives for black olives if desired. By Dan Zahra



prep: 30 mins 
total: 30 mins 
Yield: 6 servings



Ingredients

2 large cucumbers, diced

1 zucchini, diced

½ red onion, thinly sliced

3 large tomatoes, diced

1 cup chopped black olives

2 tablespoons chopped fresh basil

2 teaspoons fresh thyme leaves

3 tablespoons red wine vinegar

1 tablespoon balsamic vinegar

1 ½ teaspoons lemon zest

½ lemon, juiced

1 ¼ teaspoons kosher salt, or to taste

½ teaspoon white sugar

¼ teaspoon freshly ground black pepper

½ cup extra-virgin olive oil



Directions

Step 1

In a large salad bowl, mix together the cucumbers, zucchini, red onion, tomatoes, black olives, basil, and thyme. In a separate bowl, whisk together the red wine vinegar, balsamic vinegar, lemon zest, lemon juice, kosher salt, sugar, and white pepper until thoroughly combined. Pour the olive oil slowly into the dressing mixture, whisking to combine. Pour the dressing over the salad, and serve.



Nutrition Facts

Per Serving:

241.6 calories; 2.2 g protein; 12.2 g carbohydrates; 0 mg cholesterol; 617.7 mg sodium.





I will add to this recipe what I did when I make it my own. But this did look good enough to put it out here for you all to try with the taste of summer. ag