Oil Free Warm Zucchini Tomato Salad! This refreshing salad feels like sunshine in a bowl.
Bursting with garden fresh vegetables, this delicious Oil Free Warm Zucchini Tomato Salad has a touch of elegance without all the fuss. Perfectly tender-crisp baked (or grilled) zucchini, fresh cut tomatoes, and zesty red onion slivers are topped with a light and flavorful Italian-style dressing. This simple recipe makes for the perfect light lunch or side dish for anytime.
Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.
Hi there, Ameera here!
We absolutely loved this beautiful salad. Not only does it taste amazing, but it is also gives a show-stopper presentation on your dinner table. Baking or grilling the zucchini ribbons to tender-crisp is key for this delightfully fresh tasting salad.
You gotta give this one a try!
Tips for Success:
- Flavor Profile: This warm zucchini salad is coated with an Italian-flavored vinaigrette that is lightly tangy, slightly sweet, herby, and full of tasty flavor. It is meant to be served slightly warm or at room temperature.
- Baked Zucchini versus Grilled Zucchini: We baked the zucchini; however, you can grill the zucchini as well. You want the zucchini tender-crisp.
- Do not season the Zucchini: Do not season the zucchini while baking or grilling. It pulls too much liquid from the zucchini. The unseasoned warm zucchini (after baking/grilling) will draw in the marinade creating a flavorful zucchini.
- Marinate the Zucchini: After the zucchini has baked/grilled, place some of the dressing (marinade) into a long flat dish. Layer the zucchini in flat strips and pour the dressing over top along with the tomatoes and red onions. Gently lift the zucchini strips around in the dressing to evenly coat all the zucchini. Allow the baked zucchini/tomatoes/onions to soak in the dressing for 10 minutes.
- Arranging the Serving Dish: This dish makes a beautiful presentation. Carefully remove the zucchini strips from the dressing and arrange on a flat serving platter, twisting and looping the zucchini strips into ribbons. Tuck the red onions and tomatoes in as you build layers of zucchini strips. Then pour all the dressing over top. Serve with crusty bread to soak up the dressing.
- Vegetable Mandolin: We used a vegetable mandolin to achieve uniform thickness. You can achieve close to the same if you have a sharp knife and a steady hand.
- Troubleshooting: If the zucchini strips fell apart, you either 1) cut them too thin or 2) baked them until tender which is not ideal. You want them into a tender-crisp stage.
Leftovers and Freezing:
Leftovers will generally keep for 4-5 days in the refrigerator. Store in a covered container.
This dish cannot be frozen.
- Miso: We used Miso Master Organic Mellow White Premium Lite Miso, Certified Gluten Free. Miso really lends itself to balancing flavors when you don’t use oil. You can also use chickpea miso for a soy free version.
- Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
Kitchen Products Used:
- Mandolin (optional)
- 1 or 2 Large baking sheets
- Parchment paper
Bursting with garden fresh vegetables, this delicious Oil Free Warm Zucchini Tomato Salad has a touch of elegance without all the fuss.
- 3 to 4 medium zucchinis, unpeeled, sliced lengthwise 1/4-inch thickness
- 20 cherry (or grape) tomatoes, halved
- ¼ cup thinly sliced red onions
- ¼ cup red wine vinegar
- 1 Tablespoon white miso *
- 1 teaspoon lemon juice
- 2 Tablespoons water
- ¼ teaspoon organic maple syrup (+/-)
- 2 teaspoons nutritional yeast
Dressing Spice/Herb Ingredients:
- ½ teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon dried basil (+/-)
- ¼ teaspoon dried oregano (+/-)
- ½ teaspoon dried parsley (+/-)
- Pinch to ½ teaspoon sea salt (+/-) *
- Pinch black pepper (+/-)
- Crusty bread, flatbread, or crostini
- Preheat the oven to 400 F.
- Line several large baking sheets with parchment paper, set aside. (Also see notes on grilling the zucchini).
- Take each zucchini, cut off the ends, then standing the zucchini on its end, cut the zucchini into 1/4-inch thickness slices lengthwise or use a vegetable mandolin. Lay the sliced zucchini strips onto the parchment lined baking sheet. No need to season, no overlapping of the zucchini. Use 2 large baking sheets, if necessary.
- Place them into a preheated 400 F oven for 5 minutes, then flip and bake another 5 minutes, remove from the oven, set aside until ready to use.
- In the meantime, place all the Dressing Ingredients and Spice/Herb Ingredients into a bowl, whisk until smooth and emulsified.
- Place the baked zucchini, cherry tomato halves and thinly sliced red onions into a long flat dish pour the dressing over top. Gently toss until everything is evenly coated. Allow to sit and marinade for 10 minutes. Then arrange on a serving platter, pouring the any remaining dressing over top. Serve and enjoy!
*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.
*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
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