Zucchini and Cucumber Salad

5.0(6)

Mmmmm....zucchini and cucumber marinated in an oil and balsamic vinegar dressing kicked up with olives, cherry tomatoes and dijon mustard! Adapted from Country Home magazine.

by Sharon123·published 2006-03-08

Open original recipe

Southwestern U.S.

Servings

5 serving(s)

Total time

10 min

prep 10 min

Calories / serving

192 kcal

Ingredients (14)

serves

1 lb small zucchini, thinly slicedzucchini
1/2 large English cucumber, cut into 1/2-inch cubescucumber
1 large sweet onion, cut into thin ringsonion
1 (2 1/4 ounce) can black olives, pitted and slicedblack-olives
1/2 cup cherry tomatoescherry-tomato
1/4 cup loosely packed fresh Italian parsleyparsley
1/3 cup extra virgin olive oilextra-virgin-olive-oil
1/4 cup cider vinegarvinegar
1/4 cup balsamic vinegarbalsamic-vinegar
1 teaspoon dijon-style mustardmustard
1/2 teaspoon saltsalt
1/2 teaspoon hot pepper saucepepper
1 garlic clove, mincedgarlic
1/8 teaspoon black pepperpepper

Instructions (3 steps)

01In a large bowl, combine zucchini, cucumber, onion, olives, tomatoes, and parsley.
02For the dressing, whisk together oil, vinegars, mustard, salt, hot pepper sauce, garlic, and pepper. Add to zucchini mixture; toss to coat. Season to taste with more salt and pepper, if needed. Cover and chill up to 24 hours.

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Rich recipe — supports nutrition-aware planning.