Aunt Pat'S Summer Salad
A refreshing summer salad featuring crisp cucumbers, zucchini, ripe tomatoes, and fragrant herbs, perfect for light meals and outdoor gatherings with bright, tangy flavors.
Ingredients
Instructions
- Peel, seed, and chop cucumbers.
- Chop zucchini.
- Toss cucumber and zucchini with 2 teaspoons salt and 1/4 cup vinegar.
- Let sit for 30 minutes.
- Peel, seed, and chop tomatoes.
- Drain cucumbers and zucchini and toss with tomatoes and onions.
- Add vinegar and oil to taste, season with salt and pepper, and toss with mint and parsley.
Tips & Substitutions
For a refreshing twist, you can add diced avocados for creaminess or substitute red onions with green onions for a milder flavor. If you're short on time, skip peeling the cucumbers and zucchini; just wash them well. Adding a squeeze of lemon juice can enhance the flavors, and this salad is great for using up garden zucchinis. Consider complementing it with a side of Homos (Chickpeas With Tahini).
Serving Suggestions
Serve this salad chilled as a light appetizer or side dish during summer barbecues. It pairs beautifully with grilled meats or can be served alongside a hearty main like Beef And Zucchini. For a complete meal, consider adding a grain like quinoa or serving it with a slice of crusty bread. It also makes a great accompaniment to Mediterranean recipes.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 2 days. The salad may become watery as it sits due to the cucumbers and tomatoes releasing moisture; simply drain excess liquid before serving. To refresh the flavors, toss the salad lightly with additional olive oil and vinegar before eating.
Nutrition & Diet Analysis (per serving)
Each serving of Aunt Pat'S Summer Salad contains roughly 839 calories, with 1g protein, 4g carbohydrates, and 91g fat. Note that it is relatively high in sodium, at 1411mg per serving (61% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this salad ahead of time?
Yes, you can prepare the salad a few hours in advance, but it's best to add the tomatoes and herbs just before serving to keep them fresh. The cucumbers and zucchini can be prepped and mixed with salt and vinegar, then stored in the fridge until you’re ready to add the remaining ingredients.
What can I substitute for the vinegar?
If you don't have wine vinegar, you can use apple cider vinegar or lemon juice as a substitute. Both options will add acidity and brighten up the flavors of the salad. Just adjust the amount to taste, as different vinegars can vary in intensity.
Is this salad suitable for a vegan diet?
Absolutely! This salad is naturally vegan and packed with fresh vegetables and herbs. It's a fantastic option for those following a vegan diet or looking for a healthy, plant-based dish. You can also add chickpeas for extra protein, making it even more filling.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).