Looking for a light, flavorful salad that celebrates the best of summer produce? This tomato and zucchini salad is a garden-to-table favorite, bursting with bright herbs, citrusy sumac, and juicy cherry tomatoes. It’s quick to toss together and packed with fresh flavor—perfect as a side dish, a light lunch, or a colorful addition to any potluck.
You’ll need:
- 1 pint cherry tomatoes (red and yellow), halved
- 1 large zucchini (or 2 small), unpeeled, sliced into thin rounds and halved
- 1 shallot, thinly sliced (or ⅓ cup red onion)
- 3 tablespoons lemon juice, divided
- ½ cup chopped fresh herbs (chives, parsley, basil—use a mix!)
- 3 to 4 tablespoons extra virgin olive oil
- 2 teaspoons sumac (for that citrusy zing)
- 1 teaspoon minced garlic (or 2 cloves)
- Pinch of smoked paprika (optional, but adds depth)
- Sea salt & black pepper, to taste
- Lemon slices, for garnish
To make:
In a large serving bowl, add your halved cherry tomatoes and zucchini slices.
Place your sliced shallot in a small bowl with 2 tablespoons of lemon juice. Let it sit while you prep the rest—this helps mellow the sharpness. (You’ll discard the juice later.)
In a small bowl, whisk together the olive oil, 1 tablespoon lemon juice, sumac, garlic, smoked paprika (if using), salt, and pepper.
Pour the dressing over the tomatoes and zucchini. Add the soaked shallots (discard the lemon juice) and toss in your chopped herbs. Give it a good mix to coat everything evenly.
Garnish with lemon slices and adjust seasoning to taste. Serve immediately or refrigerate in an airtight container for up to 1–2 days.
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