Drain the vegetable pieces from the cooked zucchini salad through a sieve and collect the liquid.
Pour 100 ml of the liquid into a blender jug, add the oil and water and blend well. Season with salt and pepper if necessary.
Add chopped basil (only the leaves, not the stems) to the marinade. Wash and halve the tomatoes.
Now mix all the ingredients well in a bowl and serve.
The zucchini salad with tomatoes can be supplemented as desired, for example, with some feta cheese.