Zucchini Salad couldn't be easier to make. Fresh zucchini is tossed in an aromatic Italian salad dressing and served well chilled.
Ingredients
¼CupItalian Salad Dressing
½TeaspoonGranulated White Sugaror Sugar Substitute
½CupRed OnionFinely Minced, (Approximately ½ of a Medium Onion)
3TablespoonsParmesan CheeseGrated
2TablespoonsFresh ParsleyChopped
2Medium ZucchiniThinly Sliced
8Cherry TomatoesQuartered
Instructions
In a large bowl whisk together the Italian salad dressing, granulated white sugar, red onion, parmesan cheese, and parsley.
¼ Cup Italian Salad Dressing, ½ Teaspoon Granulated White Sugar, ½ Cup Red Onion, 3 Tablespoons Parmesan Cheese, 2 Tablespoons Fresh Parsley
Add the sliced zucchini and quartered cherry tomatoes and mix well.
2 Medium Zucchini, 8 Cherry Tomatoes
Cover and refrigerate at least 1 hour before serving.
Notes
My Top TipA mandoline is a great tool to make long thin ribbons of zucchini. Plus you can also use it to make thin disc cuts. Always use a guard to protect your fingers when using a mandoline. If you do not have a mandoline, you can thinly cut the zucchini with a knife or a vegetable peeler.Make-Ahead & StorageYou can make this zucchini salad a day ahead of serving and store it in the refrigerator for up to 3 days in a covered container.