Chilled Vegetable Salad recipe

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Ingredients

2 tomatoes, cut into chunks
1 large zucchini, cut into chunks
1 large yellow squash, cut into chunks
½ green bell pepper, diced
½ sweet red onion, chopped
2 cloves garlic, minced
1 teaspoon dried basil
½ teaspoon salt, or to taste
½ teaspoon ground black pepper, or to taste
¼ cup olive oil
¼ cup red wine vinegar
3 tablespoons water

Nutrition Info

113.4 calories
carbohydrate: 7.5 g
cholesterol: : -
fat: 9.3 g
fiber: 2.3 g
protein: 1.7 g
saturatedFat: 1.3 g
servingSize: -
sodium: 203.3 mg
sugar: 2.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place tomatoes, zucchini, yellow squash, green bell pepper, red onion, garlic, basil, salt, and black pepper in a large bowl, add olive oil, vinegar, and water. Toss to coat. Refrigerate for about 1 hour before serving.

Recipe Yield

6 servings

Recipe Note

This is a simple salad using raw zucchini and yellow squash that goes wonderfully with a good ole Texas backyard barbeque.

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