Recipes and Cooking Tomato and Zucchini Platter with Blue Cheese Be the first to rate & review! If you're looking for a gorgeous salad to tote to a summer potluck, look not further -- this stunner is superlative. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on January 23, 2020 Print Rate It Share Share Tweet Pin Email Prep Time: 25 mins Chill Time: 4 hrs Stand Time: 30 mins Total Time: 25 mins Servings: 6 Jump to Nutrition Facts Ingredients 1 ½ pound heirloom tomatoes (such as Lime Green, Cherokee Purple, Russian Rose, and/or Box Car Willie), thickly sliced ½ of a large zucchini and/or yellow summer squash ½ cup kalamata olives, pitted ½ cup crumbled blue cheese (2 ounces) 1 tablespoon snipped fresh chives or sliced green onion Sea salt and ground black pepper 1 recipe Sherry-Thyme Vinaigrette Sherry-Thyme Vinaigrette 2 tablespoon sherry wine vinegar 1 clove garlic, minced 2 teaspoon snipped fresh thyme 1 teaspoon Dijon-style mustard ⅓ cup extra-virgin olive oil Directions For salad, arrange the tomatoes on a large platter. Using a vegetable peeler, thinly slice zucchini lengthwise into ribbons. Tuck zucchini ribbons under and around tomatoes. Top with olives, cheese, and chives. Cover and chill for up to 4 hours. To serve, sprinkle salad lightly with salt and pepper. Drizzle with Sherry-Thyme Vinaigrette. Cover and let stand for 30 minutes before serving. Sherry-Thyme Vinaigrette In a screw-top jar combine vinegar, garlic,thyme, and mustard. Add olive oil. Cover and shake well. Season with sea salt and black pepper. Rate it Print Nutrition Facts (per serving) 182 Calories 16g Fat 6g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 182 % Daily Value * Total Fat 16g 21% Saturated Fat 3g 15% Cholesterol 7mg 2% Sodium 385mg 17% Total Carbohydrate 6g 2% Total Sugars 3g Protein 3g Vitamin C 17.7mg 89% Calcium 70.7mg 5% Iron 0.5mg 3% Potassium 335mg 7% Folate, total 24.2mcg Vitamin B-12 0.1mcg Vitamin B-6 0.2mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.