Tomato and Zucchini Salad

Dinner, Lunch

I made this quick and easy Tomato and Zucchini Salad for lunch.  I used some fresh ingredients like grape tomatoes, zucchini, basil, and green onions, to make this classic salad.  And I made some crunchy and delicious homemade croutons to go on top.  They added some additional flavor to this simple yet delicious salad.  This salad was delicious and tasty, the perfect salad for an early fall lunch or dinner.

In addition to Whole Foods MarketWegmans and Sprouts Farmers Market, I’ve found that Mom’s Organic Market also has an excellent selection of fruits and vegetables.  You can discover many hard to find ingredients in their baking, fresh fruits and vegetables aisles.  For some great kitchen essentials, check out the ones I use on my Shop Page.

Tomato and Zucchini Salad

1/4 Cup of extra virgin olive oil, divided
1 Tablespoon of red wine vinegar
1 Teaspoon of Italian seasoning
1/2 Teaspoon of Himalayan salt
1 Pint of cherry tomatoes, halved
1/4 Cup of green onions, sliced thin
1 Clove of garlic, minced
3 Garlic Bagels, cut into bite-size pieces
1/2 Zucchini quartered, and thinly sliced
1/2 Cup of fresh basil, chopped
2-3 Teaspoons of Italian seasoning or Everything Bagel seasoning
Himalayan salt and pepper, to taste

-Add 1 tablespoon of olive oil, vinegar, Italian seasoning and Himalayan salt to a small bowl. Whisk well until blended and set aside. Then add the tomatoes, green onions, minced garlic and zucchini to a large size bowl. Pour the dressing over the salad, mix well and set aside.
-To toast the bread, add the bagel pieces to a baking sheet with parchment paper. Drizzle bread with olive oil. Bake in the oven for about 8 to 10 minutes on 400F degrees. Remove from the oven then set aside.
-Add bagel pieces and fresh basil to the large salad bowl of ingredients and toss quickly. Sprinkle the top of the salad with Everything bagel seasoning or Italian seasoning. Serve and enjoy!

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