Cucumber Tomato Salad With Zucchini And Black Olives In Lemon Balsamic Vinaigrette Easy

Fresh from the garden, this vibrant salad boasts the perfect balance of crunch, flavor, and color! Thinly sliced cucumbers, juicy tomatoes, and crispy zucchinis come together in a refreshing medley, elevated by the tangy zip of lemon balsamic vinaigrette and the brininess of black olives.

Ready Time

30 mins

Yields

10 servings

Ingredients

4 large cucumbers, peeled and thinly sliced
2 large tomatoes, diced
2 medium zucchinis, sliced
1 cup pitted and sliced black olives
1/2 cup fresh parsley, chopped
2 tablespoons freshly squeezed lemon juice
2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons extra-virgin olive oil

Instructions

In a large bowl, combine the sliced cucumbers, diced tomatoes, and sliced zucchinis.

In a small bowl, whisk together the lemon juice, balsamic vinegar, Dijon mustard, salt, and black pepper until well combined.

Slowly pour the olive oil into the bowl with the dressing mixture, whisking continuously until the vinaigrette is smooth and emulsified.

Add the chopped parsley to the bowl with the vinaigrette and stir to combine.

Pour the vinaigrette over the cucumber mixture and toss to coat.

Stir in the sliced black olives.

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together.

Serve chilled, garnished with additional parsley if desired.

Notes

Use a mandoline to slice the cucumbers and zucchinis thinly and evenly, or try a sharp knife and a steady hand! For best results, make sure to slice the veggies just before assembling the salad, to prevent moisture from escaping and making the salad soggy. Don’t overdress the salad – the vinaigrette should lightly coat the veggies, not drench them.

You can always add more, but it’s harder to remove excess dressing! To ensure the vinaigrette emulsifies properly, whisk constantly and slowly pour in the olive oil – patience is key! Chill the salad for at least 30 minutes to allow the flavors to meld, but if you can, prep it in the morning and serve in the evening for maximum flavor melding! Feel free to customize with your favorite herbs or spices to make the vinaigrette your own! Serve this salad as a light and refreshing side dish or add some protein like grilled chicken or salmon for a satisfying main course! Refrigerate leftovers for up to 3 days, but be aware the veggies might start to lose some crunch – still yummy, though!