This vibrant Zucchini & Tomato Caviar is a refreshing take on the classic Russian beet salad, using fresh summer vegetables for a lighter, brighter profile. The combination of juicy tomatoes, tender zucchini, and crisp onions is brought together with aromatic garlic, basil, and oregano. A splash of fresh lemon juice and Worcestershire sauce adds a tangy depth that balances the sweetness of the vegetables. Chilling the mixture allows the flavors to meld beautifully, resulting in a crisp, juicy appetizer that is perfect for warm weather gatherings. Serve it alongside toasted pita wedges for a satisfying, vegan-friendly starter that feels light yet substantial. It is an excellent make-ahead dish for parties, as it tastes even better after resting in the refrigerator.
Zucchini & Tomato Caviar
Description
This vibrant Zucchini & Tomato Caviar is a refreshing take on the classic Russian beet salad, using fresh summer vegetables for a lighter, brighter profile. The combination of juicy tomatoes, tender zucchini, and crisp onions is brought together with aromatic garlic, basil, and oregano. A splash of fresh lemon juice and Worcestershire sauce adds a tangy depth that balances the sweetness of the vegetables. Chilling the mixture allows the flavors to meld beautifully, resulting in a crisp, juicy appetizer that is perfect for warm weather gatherings. Serve it alongside toasted pita wedges for a satisfying, vegan-friendly starter that feels light yet substantial. It is an excellent make-ahead dish for parties, as it tastes even better after resting in the refrigerator.Ingredients
Directions
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Bring a large pot of water to a boil. Add the tomatoes and blanch for 20 seconds. Drain immediately and run under cold water to stop the cooking process.
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Peel the tomatoes, remove the seeds, and chop the flesh into small pieces. Set aside.
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Heat olive oil in a heavy large skillet over medium-high heat.
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Add the shredded zucchini, chopped red bell pepper, onion, parsley, garlic, dried basil, and dried oregano to the skillet.
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Saut the vegetable mixture for about 3 minutes, or until just tender but still crisp.
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Stir in the chopped tomatoes, Worcestershire sauce, and chopped fresh basil. Season to taste with salt and pepper.
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Transfer the mixture to a bowl and refrigerate for at least 3 hours, or up to 8 hours, to allow the flavors to meld.
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Before serving, drain off any excess liquid that has accumulated in the bowl.
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Add the fresh lemon juice to the zucchini mixture and toss gently to combine.
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Serve the chilled caviar with toasted pita bread wedges.
Nutrition Facts
- Amount Per Serving
- Calories 256.1kcal
- % Daily Value *
- Total Fat 12.5g20%
- Saturated Fat 1.8g9%
- Cholesterol 0.0mg0%
- Sodium 166.4mg7%
- Total Carbohydrate 33.8g12%
- Dietary Fiber 6.3g26%
- Sugars 11.1g
- Protein 7.4g15%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For a fully vegan recipe, ensure you use a vegan-friendly Worcestershire sauce, as traditional versions often contain anchovies.
This dish improves with time; it can be made up to 8 hours in advance. Just be sure to drain excess liquid before adding the lemon juice and serving.
If your tomatoes are very juicy, you may want to salt them lightly and let them drain in a colander for 15 minutes before adding them to the skillet to prevent the salad from becoming too watery.
