Zucchini, Carrot and Tomato Salad

by Editorial Staff

A bright and delicious summer salad of fried zucchini, fresh carrots and tomatoes, with aromatic garlic dressing. Instead of zucchini, of course, you can use eggplant, and instead of sunflower oil for dressing, sour cream or natural yogurt.

Summary

Prep Time	10 mins
Cook Time	10 mins
Total Time	20 mins
Course	Salad

Ingredients

Zucchini – 1 pc.
Tomatoes – 3 pcs.
Carrots – 1 pc.
Fresh dill – 1 bunch
Garlic – 2 cloves
Aromatic sunflower oil (can be replaced with olive oil) – 2 tbsp
Salt to taste
Ground black pepper – to taste

Instructions

Peel the zucchini, cut into 5 mm thick slices. Fry the zucchini in heated sunflower oil on both sides until golden brown.
Peel the carrots and grate them on a coarse grater.
Cut the tomatoes into slices of the same thickness as the zucchini.
For the dressing, mix sunflower oil with chopped garlic and ground black pepper.
Layer the salad ingredients on a platter. Season each layer with salt and pepper, sprinkle with chopped dill, and pour over the dressing. Put the zucchini first.
Then – carrots.
Next – tomatoes. Repeat the layers.
A delicious and light vegetable salad of tomatoes, carrots, and zucchini is ready.

Bon Appetit!

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.