Cucumber Tomato Salad with Zucchini and Black Olives in Lemon Balsamic Vinaigrette

Ingredients and Weight:

• 1 large cucumber, peeled and sliced (3 cups)
• 1 pound ripe tomatoes, chopped (4 cups)
• 1 large zucchini, sliced (3 cups)
• 1/2 cup chopped black olives
• 1/4 cup chopped red onion
• 1/4 cup fresh parsley, chopped

Lemon Balsamic Vinaigrette:

• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 1 tablespoon balsamic vinegar
• 1 teaspoon honey
• Salt and black pepper to taste

Preparation Time:

15 minutes

Cooking Time:

0 minutes

Difficulty Level:

1 (Simple)

Preparation Method Steps:

1. In a large bowl, combine the cucumber, tomatoes, zucchini, black olives, red onion, and parsley.
2. In a separate bowl, whisk together the olive oil, lemon juice, balsamic vinegar, honey, salt, and black pepper to make the vinaigrette.
3. Pour the vinaigrette over the salad and toss to coat.

Nutritional Information:

• Calories: 150 per serving
• Fat: 10 grams
• Carbohydrates: 15 grams
• Protein: 3 grams

Dish Characteristics:

• Refreshing and light
• A great summer salad
• Packed with vitamins and minerals
• Versatile and can be served as a side dish or main course

User Comments:

• "This salad is so refreshing and delicious! I love the combination of flavors."
• "This salad is perfect for a hot day. It's light and healthy, but still satisfying."
• "I've made this salad several times and it's always a hit with my guests."

Special Precautions and Tips:

• If you don't have balsamic vinegar, you can substitute white wine vinegar.
• To make the salad ahead of time, prepare the vinaigrette and store it separately from the salad. When ready to serve, toss the salad with the vinaigrette.
• Serve the salad over a bed of mixed greens for a heartier meal.