This Heirloom Tomato, Beet and Zucchini Salad with Basil Vinaigrette is a wonderful late summer salad, perfect for taking advantage of all the abundant produce around us right now.
This time of year, zucchini is so sweet and tender that I believe it shouldn't even be cooked (well, unless you're grilling it!). The base of this salad is thinly sliced zucchini ribbons, perfect for absorbing the flavorful basil vinaigrette and complimenting the juicy sweet tomatoes and earthy beet slices.
While you could use your favorite dressing overtop of this combination, fresh basil is blended with shallot, oil and red wine vinegar for a zesty and herbal drizzle. I have added water to thin the dressing and to be sure it processes in your blender. To make this a meal, serve it overtop of a bed of grains tossed with some of the dressing. It would be lovely with a piece of grilled fish, chicken or a veggie burger.
At your grocery store or farmers market, find some of your favorite heirloom tomato varieties in different colors and enjoy them on top of this salad. I usually buy extra so I have enough to snack on for the next few days as well.
For more seasonal meal ideas and grocery shopping inspiration, check out my monthly Seasonal Produce Lists on Uproot Kitchen. Enjoy and be well!
This Heirloom Tomato, Beet and Zucchini Salad with Basil Vinaigrette is a wonderful late summer salad @uprootkitchen Tweet this
Heirloom Tomato, Beet and Zucchini Salad with Basil Vinaigrette
- 4 large beets, quartered
- 2 medium zucchini
- 2 small heirloom tomatoes, sliced
- 1/2 pint assorted cherry tomatoes, halved
- 4 ounces fresh basil (~2 packed cups)
- 1 shallot, peeled
- 3/4 cup olive oil
- 1/2 cup water
- 1/8 cup red wine vinegar
- 1/2 teaspoon salt
Preheat the oven to 400 degrees. Wrap quartered beets in foil, pinching together the corners, and place on a baking sheet. Roast for 35 minutes until fork tender. Once cool, peel off the beet skin and discard it.
Using a spiralizer on the ribbon cut blade or a vegetable peeler, create long strips of thinly sliced zucchini.
Toss the zucchini together with tomatoes and arrange on a plate. Top with cooked quartered beets.
In a blender, add basil, shallot, olive oil, water, red wine vinegar and salt. Blend until smooth.
Pour about half of the basil vinaigrette over the salad, adjusting to taste. Garnish with fresh basil and serve immediately.Notes: Extra dressing will keep in the fridge up to 3 days and is wonderful over greens or grains.