Three Herb Tomato Zucchini Salad

  • Author: Lindsay Cotter
  • Prep Time: 10
  • Total Time: 10
  • Yield: 4 1x


Three Herb Tomato Zucchini salad is the best of summer’s produce made into a healthy marinated vegetable salad! This easy zucchini salad recipe is paleo, vegan, and whole30 friendly.



  • 1 pint cherry tomatoes (red and yellow)
  • 1 zucchini (or 2 small)
  • 1 shallot sliced (or 1/3 c red onion chopped)
    • To soak in 2 tbsp lemon
  • 1/2 c chopped  fresh herbs combined
    • Chive
    • Italian parsley
    • Basil
  • 34 tbsp Extra Virgin olive oil (see notes)
  • 2 tsp sumac
  • Pinch of smoked paprika (optional)
  • 1 tsp garlic or two cloves
  • Sea Salt and crushed pepper to taste
  • 1 tbsp extra Lemon juice
  • Lemon slices to garnish


  1. Wash and slice your tomatoes and zucchini. Place in a large serving bowl.
  2. Slice your shallot (or red onion) and soak in 2 tbsp lemon juice. Set aside.
  3. Chop your herbs and place in a small bowl. Toss together.
  4. Combine your olive oil, sumac, paprika, garlic, salt, pepper, and lemon to juice together in a bowl. Whisk together. Pour over your tomatoes and zucchini.
  5. Add in your soaked shallot slices (discard the lemon juice), herbs, and toss again.
  6. Garnish with extra lemon slices and salt/pepper to taste.
  7. Serve right away or store in air tight container for up to 3-4 days.


  • Feel free to use summer squash or larger tomatoes if desired. The more the salad soaks in the dressing, the more flavorful it becomes, but the tomatoes will also become a bit softer.
  • 2-3 tbsp of olive oil is sufficient, due to the water content of the zucchini, but feel free to add an additional tablespoon to really coat all the vegetables, like a dressing.
  • Category: salad
  • Method: chop
  • Cuisine: American

Keywords: salad, zucchini, paleo, whole 30, vegan, healthy, tomato salad, herbs marinated