Heirloom Tomato and Zucchini Salad

Photo: Randy Mayor; Styling: Claire Spollen


Serves 4 (serving size: about 1 cup salad and 1 tablespoon vinaigrette)

Recipe from

Cooking Light

Nutritional Information

Calories 61
Fat 3.7 g
Satfat 0.5 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 0.0 g
Carbohydrate 0.0 g
Fiber 0.0 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 128 mg
Calcium 0.0 mg


1 pound heirloom tomatoes, cut into 1/4-inch-thick slices
1 small zucchini, cut into 1/8-inch-thick rounds
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons finely chopped fresh chives
1 tablespoon olive oil
1 tablespoon red wine vinegar
1 teaspoon sugar


Divide tomatoes and zucchini evenly among 4 plates. Sprinkle with salt and pepper. Combine chives, olive oil, vinegar, and sugar in a bowl, stirring with a whisk. Drizzle vinegar mixture evenly over salads.

Ivy Manning,

Cooking Light

July 2014
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