Zucchini And Tomato Salad Recipe

Categories: Independence day recipes, Salads, Vegan recipes, Vegetarian recipes, Warm salads

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Zucchini And Tomato Salad Recipe

No Shabbat is complete without this salad. Tomatoes and zucchini, with a nice spicy kick, best eaten fresh and warm on a slice of bread to soak up the delicious sauce. So tasty and yet so simple, a salad for Shabbat.

Makes 3-4 servings


2 small zucchinis
4 tomatoes
1 hot red chili pepper
1 onion
3 cloves of garlic
1 Tbsp tomato paste
1/2 Tbsp sweet paprika
1/4 tsp crushed chili flakes
1 tsp sugar
1 cup water and a bit more
1 Tbsp chicken bouillon
Ground black pepper
Salt (if needed, to taste)


1. Bring a pot of water to a boil. Score the tops of the tomatoes and drop them in the boiling water. Cook for 5 minutes and drain.

2. Heat a pan with 3 Tbsp of oil, chop the onion and sauté until it starts to go golden. Slice the garlic and add to the onion. Sauté for another 2 minutes.

*3. Grate the zucchini, no need to peel first, and add to the onion. Sauté for around two minutes while stirring. Finely chop the tomatoes and add to the vegetables. Add water, tomato paste, spices and sugar and cook for around 20 minutes, stirring occasionally.

Served with vegetable soup, breadsticks, cheesy toasts.

Good to know…
You can make this 2-3 days in advance and keep in the fridge. If you don’t like zucchini, leave it out. If you want to skip the first step, go ahead. No chili flakes?  Substitute with 1/3 tsp turmeric. The sugar doesn’t make this a sweet salad.

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