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Fresh Tomato Zucchini Salsa prep
Nawaal Ahmed

Fresh Tomato Zucchini Salsa (Easy No-Cook Summer Dip)

Easy Garden Fresh Tomato Zucchini Salsa in 10 Minutes
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 6
Course: Appetizer
Cuisine: Mediterranean
Calories: 36
Ingredients Method Notes

Ingredients
  

  • 1 1/2 cups chopped ripe tomatoes about 225 g
  • 1 cup finely diced zucchini about 150 g
  • 1/2 cup chopped roasted red bell peppers about 120 g
  • 2 tbsp finely chopped red onion about 30 g
  • 1 tbsp chopped fresh basil about 4 g
  • 1 tbsp finely chopped fresh parsley about 4 g
  • 2 tsp fresh lemon juice 10 ml
  • 2 tsp extra-virgin olive oil 10 ml
  • 1 1/2 tsp capers drained (about 8 g)
  • 1/4 tsp salt 1.5 g
  • 1/8 tsp black pepper 0.5 g
  • 1 clove garlic minced (about 3 g)

Method
 

  1. Chop the tomatoes into small, even pieces, removing excess seeds for a cleaner texture
  2. Dice the zucchini finely so it blends smoothly with the other ingredients
  3. Finely chop the roasted red peppers and red onion for balanced flavor in every bite
  4. Add all chopped vegetables into a large mixing bowl
  5. Sprinkle in fresh basil and parsley, releasing their aroma as you mix
  6. Add minced garlic and capers for a subtle savory depth
  7. Drizzle lemon juice and olive oil evenly over the mixture
  8. Season with salt and black pepper, adjusting slightly to taste
  9. Toss everything gently until well combined and glossy
  10. Let the salsa rest for 5–10 minutes so the flavors meld together

Notes

Protein: 1 g

Carbohydrates: 4 g

Fat: 2 g

Fiber: 1 g

Sugar: 2 g

Sodium: 118 mg