A fresh tomato salad is a classic side. It brings color and crisp taste to any meal. This recipe is simple. It uses cherry tomatoes, zucchini, cheese, and ranch dressing. You can make it in minutes. No fuss. No fancy steps. Just good ingredients. Perfect for weeknight dinners. Great for potlucks. Ready in under 20 minutes.
Equipment
- Large cutting board
- Sharp chef’s knife
- Vegetable peeler (optional)
- Large mixing bowl
- Small whisk or fork
- Salad tongs or two large spoons
- Measuring cups and spoons
- Serving platter or bowl
Prep Times
- Active prep time: 15 minutes
- Total time: 15 minutes
Ingredients
| Ingredient | US Measurement | Metric Measurement |
|---|---|---|
| Cherry tomatoes | 2 pints | 600 grams |
| Zucchini | 2 medium | 500 grams |
| Cheddar cheese | 1 cup, shredded | 100 grams |
| Ranch dressing | ½ cup | 120 ml |
| Olive oil | 1 tbsp | 15 ml |
| Lemon juice | 1 tbsp | 15 ml |
| Fresh basil (optional) | ¼ cup, torn leaves | 10 grams |
| Salt | ½ tsp | 3 grams |
| Black pepper | ¼ tsp | 1 gram |
1. Introduction
This tomato salad is easy. It highlights sweet cherry tomatoes. It pairs them with crisp zucchini. Cheddar adds creamy flavor. Ranch dressing ties it all together. It works as a side dish or light lunch. You can prepare it any time of year. It’s best in summer when tomatoes are at their peak. Use this simple recipe to add a fresh touch to your meal.
2. Why You’ll Love This Salad
- Fast to make. Ready in 15 minutes.
- Fresh flavors. Bright tomato, mild zucchini, tangy ranch.
- Customizable. Swap cheddar for feta. Add herbs.
- Healthy. Low carb. High in vitamins.
- Crowd-pleaser. Great at barbecues and picnics.
3. Ingredient Tips
- Tomatoes: Choose firm, ripe cherry tomatoes. They should be bright red and free of soft spots.
- Zucchini: Pick small to medium fruits. They’ll be tender. Avoid large ones—they tend to be seedy and bitter.
- Cheese: Shredded cheddar offers color and flavor. You can use mozzarella, feta, or goat cheese instead.
- Ranch dressing: Use store-bought for convenience. Or make your own with sour cream, mayo, herbs, and spices.
- Herbs: Fresh basil or parsley elevates flavor. Tear leaves rather than chop, to keep them bright.
4. Step-by-Step Preparation
4.1 Wash and Dry Produce
- Rinse tomatoes under cold water.
- Pat dry on a clean towel or paper towels.
- Rinse zucchini.
- Pat dry.
4.2 Slice Vegetables
- Cut off zucchini ends.
- Slice zucchini into ¼-inch half-moons.
- Halve cherry tomatoes. If large, quarter them.
4.3 Combine in Bowl
- Place tomatoes and zucchini in a large bowl.
- Add shredded cheese.
- Tear basil leaves and add.
4.4 Make Dressing
- In a small bowl, whisk ranch dressing, olive oil, and lemon juice.
- Season with salt and pepper. Taste and adjust.
4.5 Toss Salad
- Pour dressing over vegetables and cheese.
- Gently toss with salad tongs or spoons until coated.
4.6 Serve
- Transfer to serving bowl or platter.
- Garnish with extra basil leaves or a drizzle of olive oil.
- Serve immediately.
5. Tips for Success
- Dry produce well. Wet veggies dilute the dressing.
- Cut uniformly. Ensures even flavor in each bite.
- Chill briefly. Let salad rest 5 minutes in fridge to meld flavors, if desired.
- Adjust seasoning. Taste before serving. Add more salt, pepper, or lemon juice if needed.
- Make ahead. Toss vegetables and cheese the night before. Store in fridge. Add dressing just before serving.
6. Variations & Add-Ins
6.1 Add Protein
- Grilled chicken: Dice cooked chicken breast.
- Bacon bits: Cook bacon until crisp, crumble.
- Chickpeas: Rinse canned, drain well.
6.2 Cheese Swaps
- Feta: Crumble for a tangy touch.
- Mozzarella: Use small balls for soft texture.
- Parmesan: Shave thin slices.
6.3 Herb Highlights
- Mint: Adds cool freshness.
- Dill: Great with ranch.
- Cilantro: For a Mexican twist.
7. Equipment Details
- Cutting board: A sturdy board prevents slipping.
- Chef’s knife: Sharp knife makes clean cuts.
- Vegetable peeler: Optional for zucchini ribbons.
- Mixing bowls: Use large bowl for tossing.
- Measuring tools: Accurate measures yield consistent taste.
8. Storage & Make-Ahead
- Without dressing: Store vegetables and cheese in airtight container for up to 2 days.
- Dressed: Keeps 1 day in fridge. Texture softens over time.
- Freezing: Not recommended. Tomatoes and zucchini become watery when thawed.
9. Serving Suggestions
- Serve as side for grilled meats.
- Pair with sandwiches or wraps.
- Top with avocado slices.
- Serve over mixed greens for a greater salad.
- Use as a topping for crostini.
10. Nutritional Information (per serving)
(Serves 4)
| Nutrient | Amount |
|---|---|
| Calories | 180 kcal |
| Total Fat | 12 g |
| – Saturated Fat | 4 g |
| Sodium | 320 mg |
| Carbohydrates | 9 g |
| – Fiber | 2 g |
| – Sugars | 5 g |
| Protein | 6 g |
| Vitamin A | 15% DV |
| Vitamin C | 25% DV |
| Calcium | 10% DV |
| Iron | 6% DV |
11. Nutrition Breakdown
- Most calories come from cheese and dressing.
- High in vitamin C from tomatoes and zucchini.
- Good source of calcium and protein.
- Low in carbs.
12. Common Questions
Q: Can I use regular tomatoes?
A: Yes. Chop them into bite-size pieces.
Q: How to make homemade ranch?
A: Combine ½ cup mayo, ¼ cup sour cream, 1 tsp garlic powder, 1 tsp onion powder, 1 tbsp fresh chopped herbs, salt, and pepper. Thin with milk if needed.
Q: Is the salad vegan?
A: Swap ranch for vegan dressing and use dairy-free cheese.
Q: Can I grill the zucchini?
A: Yes. Grill slices for added char before tossing.
Q: How long will leftovers keep?
A: Up to 24 hours once dressed. Up to 2 days undressed.
13. Wrapping Up
This easy tomato, zucchini, and cheese salad with ranch dressing is quick. It’s fresh. It’s flexible. You can tweak it to your taste. It’s perfect for summer. It works year-round too. Prep in just 15 minutes. Serve it at your next meal. Enjoy simple flavors with plenty of crunch.
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