Summer Squash And Tomato Salad Recipes

SUMMER SQUASH AND TOMATO SALAD

Make the most of the season with our Summer Squash and Tomato Salad. The perfect summertime side dish, this squash and tomato salad makes use of fresh veggies and is ready in just 15 minutes time. Oh, did we mention it's also a Healthy Living recipe? You bet it is!

Provided by My Food and Family

Categories Summer 2019

Time 15m

Yield 8 servings, 1 cup each

Number Of Ingredients 6

Summer Squash and Tomato Salad image

Steps:

Combine quinoa and 1/4 cup vinaigrette; spoon onto platter.
Add vegetables to platter; drizzle with remaining vinaigrette.
Top with cheese and basil.

Nutrition Facts : Calories 90, Fat 4 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 2.9536 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g

Ingredients

1 cup cooked red quinoa
1/2 cup KRAFT Olive Oil Vinaigrettes - Balsamic, divided
1 each zucchini and yellow squash, thinly sliced
4 plum tomatoes, thinly sliced
1/4 cup KRAFT Finely Shredded Parmesan Cheese
1/4 cup loosely packed fresh basil, thinly sliced

SUMMERTIME TOMATO SALAD

My crazy good salad has cherry tomatoes, squash and blueberries together in one bowl. Then I layer on the flavor with fresh corn, red onion and mint. -Thomas Faglon, Somerset, New Jersey

Provided by Taste of Home

Categories Lunch Side Dishes

Time 25m

Yield 12 servings.

Number Of Ingredients 10

Summertime Tomato Salad image

Steps:

In a 6-qt. stockpot, bring 8 cups water to a boil. Add corn; cook, uncovered, until crisp-tender, 2-4 minutes. Remove corn and immediately drop into ice water to cool; drain well., Cut corn from cobs and place in a bowl. Add remaining ingredients; toss to combine. Refrigerate, covered, until cold, about 30 minutes.

Nutrition Facts : Calories 95 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 108mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

Ingredients

4 medium ears sweet corn, husked
2 pounds cherry tomatoes (about 6 cups), halved
1 small yellow summer squash, halved lengthwise and sliced
1 cup fresh blueberries
1 small red onion, halved and thinly sliced
1/4 cup olive oil
2 tablespoons lemon juice
1 tablespoon minced fresh mint
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper

PAN-COOKED SUMMER SQUASH WITH TOMATOES AND BASIL

This Provençal summer dish is delightful as a starter or as a side dish with fish, chicken or cooked grains.

Provided by Martha Rose Shulman

Categories weekday, side dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 7

Pan-Cooked Summer Squash With Tomatoes and Basil image

Steps:

Heat 1 tablespoon of the olive oil over medium-high heat in a wide, heavy skillet. Add the zucchini. Cook, stirring or shaking the pan, until the zucchini is lightly seared and beginning to soften, three to five minutes. Remove from the pan, and set aside.
Add the remaining olive oil to the pan, then the garlic. Cook, stirring, just until fragrant -- less than 30 seconds. Stir in the tomatoes. Cook, stirring, until the tomatoes have begun to cook down, about five minutes. Return the zucchini to the pan, add salt and pepper to taste, and reduce the heat to medium. Cook, stirring often, until the zucchini is tender and translucent and the tomatoes have cooked down to a fragrant sauce. Stir in the basil, and taste and adjust seasonings. Remove from the heat and serve hot, or allow to cool and serve at room temperature.

Nutrition Facts : @context http, Calories 75, UnsaturatedFat 4 grams, Carbohydrate 7 grams, Fat 5 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 455 milligrams, Sugar 4 grams

Ingredients

2 tablespoons extra virgin olive oil
1 1/2 pounds medium or small zucchini or other summer squash, thinly sliced or diced depending on what shape squash you use
2 garlic cloves, minced
1 pound ripe tomatoes, grated on the large holes of a box grater, or peeled, seeded and diced
Salt
freshly ground pepper
1 to 2 tablespoons chopped or slivered fresh basil (to taste)

GRILLED SUMMER SQUASH SALAD WITH ARUGULA, RANCH TOMATOES AND TARRAGON VINAIGRETTE

Provided by Food Network

Categories appetizer

Time 20m

Yield 8 servings

Number Of Ingredients 9

Grilled Summer Squash Salad with Arugula, Ranch Tomatoes and Tarragon Vinaigrette image

Steps:

Tarragon Vinaigrette:
In a small bowl add olive oil, sherry vinegar, chopped tarragon, salt and cracked pepper and whisk. Reserve for salad.
Brush zucchini and squash with tarragon vinaigrette and grill lightly on both sides. Reserve for salad.
In a large bowl, combine the arugula, tomatoes, and tarragon vinaigrette; add a little at a time. Do not overdress salad; greens should be lightly coated. Lay out 8 plates, arrange 1 zucchini slice and 1 yellow squash slice on each plate, add a handful of arugula tomato salad and season with salt and cracked pepper.

Ingredients

1 cup olive oil
1/2 cup sherry vinegar
1/4 cup chopped fresh tarragon leaves
Kosher salt
Cracked black pepper
2 zucchini, sliced lengthwise, 1/4-inch thick
2 yellow squash, sliced lengthwise, 1/4-inch thick
1 pound arugula
1 pint tear-drop tomatoes, cut in 1/2

YELLOW SQUASH AND TOMATOES

Kathy Smith of Pittsburgh, Pennsylvania writes of her Yellow Squash and Tomatoes, "Don't be fooled by the simplicity; this is so good. I made it at least once a week last summer when the garden was producing squash, tomatoes and basil."

Provided by Taste of Home

Categories Side Dishes

Time 15m

Yield 4 servings.

Number Of Ingredients 6

Yellow Squash and Tomatoes image

Steps:

In a large skillet, saute squash in oil until tender. Add the tomatoes, basil, pepper and salt. Reduce heat to medium; cook 1-2 minutes longer or until heated through.

Nutrition Facts : Calories 94 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 82mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

Ingredients

2 medium yellow summer squash, coarsely chopped
2 tablespoons olive oil
16 cherry tomatoes, halved
2 tablespoons minced fresh basil or 2 teaspoons dried basil
1/4 teaspoon pepper
1/8 teaspoon salt

SUMMER SQUASH SALAD

This is a colorful and tasty alternative to coleslaw. Like most gardeners, we usually have an abundance of squash and zucchini in summer, so this dish is inexpensive to prepare and a great way to put this fresh produce to use. -Diane Hixon, Niceville, Florida

Provided by Taste of Home

Categories Lunch Side Dishes

Time 15m

Yield 12 servings.

Number Of Ingredients 10

Summer Squash Salad image

Steps:

In a large bowl, toss the zucchini, squash and radishes. In a small bowl, whisk the remaining ingredients. Pour over vegetables. Cover and refrigerate for at least 2 hours. If desired, top with additional snipped fresh parsley.

Nutrition Facts : Calories 188 calories, Fat 19g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 368mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 1g fiber), Protein 1g protein.

Ingredients

4 cups julienned zucchini
4 cups julienned yellow squash
2 cups sliced radishes
1 cup canola oil
1/3 cup cider vinegar
2 tablespoons Dijon mustard
2 tablespoons snipped fresh parsley
1-1/2 teaspoons salt
1 teaspoon dill weed
1/2 teaspoon pepper

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Summer Squash And Tomato Salad Recipes

SUMMER SQUASH AND TOMATO SALAD

Make the most of the season with our Summer Squash and Tomato Salad. The perfect summertime side dish, this squash and tomato salad makes use of fresh veggies and is ready in just 15 minutes time. Oh, did we mention it's also a Healthy Living recipe? You bet it is!

SUMMERTIME TOMATO SALAD

My crazy good salad has cherry tomatoes, squash and blueberries together in one bowl. Then I layer on the flavor with fresh corn, red onion and mint. -Thomas Faglon, Somerset, New Jersey

PAN-COOKED SUMMER SQUASH WITH TOMATOES AND BASIL

This Provençal summer dish is delightful as a starter or as a side dish with fish, chicken or cooked grains.

GRILLED SUMMER SQUASH SALAD WITH ARUGULA, RANCH TOMATOES AND TARRAGON VINAIGRETTE

YELLOW SQUASH AND TOMATOES

Kathy Smith of Pittsburgh, Pennsylvania writes of her Yellow Squash and Tomatoes, "Don't be fooled by the simplicity; this is so good. I made it at least once a week last summer when the garden was producing squash, tomatoes and basil."

SUMMER SQUASH SALAD

This is a colorful and tasty alternative to coleslaw. Like most gardeners, we usually have an abundance of squash and zucchini in summer, so this dish is inexpensive to prepare and a great way to put this fresh produce to use. -Diane Hixon, Niceville, Florida

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