Warm Zucchini and Cherry Tomato Salad

Recipe by Brett Newman, Project Angel Heart executive chef

Bright, colorful, and full of fresh summer flavor, this warm zucchini and cherry tomato salad makes the most of seasonal produce. Roasted zucchini and blistered cherry tomatoes are tossed with red onion, fresh basil, parsley, and oregano, then finished with a tangy Dijon vinaigrette made with red wine vinegar, lemon juice, honey, garlic, and extra-virgin olive oil.

This colorful salad provides fiber, vitamin C, potassium, and antioxidants that support digestive, heart, and immune health. Zucchini provides dietary fiber to support digestion and has a high water content that can help with hydration, while the vegetables, herbs, and lemon juice contribute vitamin C and potassium. Cherry tomatoes are rich in lycopene, an antioxidant, and the fresh basil, parsley, and oregano add additional antioxidants along with plenty of flavor.

Extra-virgin olive oil provides heart-healthy monounsaturated fats and helps the body absorb fat-soluble antioxidants from the vegetables. Light yet satisfying, this flavorful salad can be served warm as a side dish or enjoyed as a fresh addition to a summer meal.

Zucchini and cherry tomato salad on a plate

Serves 4–6 people

Ingredients

Salad

  • 2 medium zucchinis, about 1 1/2 pounds, cut into thick half-moons
  • 2 tablespoons extra-virgin olive oil, divided
  • 1 tablespoon fresh oregano, chopped
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 1 pint cherry tomatoes
  • 1/4 small red onion, thinly sliced
  • 2 tablespoons fresh basil, chopped
  • 2 tablespoons fresh parsley, chopped

Dijon Vinaigrette

  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons Dijon mustard
  • 2 teaspoons honey
  • 1 small garlic clove, finely grated
  • Pinch red pepper flakes
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste

Instructions

Heat oven to 425 degrees. On a sheet pan, toss zucchini with 1 tablespoon olive oil, oregano, salt and black pepper. Spread zucchini in a single layer without overcrowding. Roast for 12–16 minutes, until nicely browned but still slightly firm.

On a separate sheet pan, toss cherry tomatoes with remaining 1 tablespoon olive oil and salt. Roast for 8–10 minutes, until blistered and just beginning to burst.

In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, Dijon mustard, honey, garlic and red pepper flakes. Season with salt and black pepper.

In a large bowl, gently toss warm zucchini and tomatoes with red onion and enough vinaigrette to coat.

Let salad sit for about 5 minutes. Fold in basil and parsley just before serving. Serve warm.