Zucchini takes extremely well to marination, particularly with Mediterranean flavours such as garlic, olive oil, oregano. Mix them up and leave for 30 mins – 1 hour, then serve. You can mix them with Bocconcini, for example, or, like this recipe, with some beautiful tomatoes. Fresh, young zucchini has the most glorious texture.
I have used small cherry tomatoes here, but use any tomatoes you have – halving or slicing them depending on the size. I like to mix green, semi ripe and ripe tomatoes as it gives variation in flavours, but this is probably only possible if you or your best friend grow your own tomatoes. Green tomatoes are difficult to find these days, yet I love them.
Throw in a small zucchini flower or two if you have them.
Are you looking for other Tomato Salads? Try Artichoke Hearts with Tomatoes Salad, My Mother’s Tomato and Cucumber Salad with Creamy Dressing, and the very red Tomato and Pomegranate Salad.
Or are Zucchini dishes your preference? Try Zucchini Preserved in Oil with Mint, Chilli and Garlic, Zucchini Rice, Zucchini Fry, and Poached with Other Vegetables in Wine.
Salad of Marinated Zucchini and Tomatoes
6 – 8 small zucchini, or 4 – 6 slightly larger ones
0.25 cup oregano leaves
1.5 Tblspn lemon juice
1 garlic clove, minced or chopped finely
0.25 cups extra virgin olive oil
sea salt and freshly ground black pepper
ripe tomatoes, or a mix of green, semi ripe and ripe. Halve small ones and slice larger ones.
grated zest of 1 small lemon or lime
To prepare the zucchini, slice them thinly and mix with the oregano, lemon juice, garlic, olive oil and salt and pepper. Allow to marinate for 30 – 60 mins.
Meanwhile halve or slice the tomatoes and arrange on a serving plate. If using slices, you can overlap them in a pattern. Scatter some lemon or lime zest over the tomatoes and sprinkle with just a little salt and pepper (remember the zucchini is seasoned too).
Spoor a pile of zucchini slices and its dressing on and around the tomatoes. Serve at once.
recipe notes and alternatives
I have also added a little spring onion, direct from the garden.
Chop everything and serve as a salsa. Add a little chilli if you dare.
If you are using green tomatoes in the tomato mix, only add the smallest amount of zest.
The salad works well with yellow zucchini also, or a mix of yellow and green.