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Zucchini Salad with Tomatoes and Feta

This raw zucchini salad with tomatoes and feta cheese is the perfect way to get fresh, seasonal ingredients onto your plate.  I love finishing this salad with fresh basil and lemon zest, to create flavors that explode in your mouth.

If you have a garden and you live in the garden state (aka New Jersey) there’s a good chance you have an abundance of tomatoes and zucchini getting ready to flood your kitchen.

Working with fresh, seasonal ingredients is one of the best ways to create dishes that are both insanely delicious and super nutritious.

And remember, what grows together, goes together.  So any ingredients that grow in the same season, will absolutely taste great together.  That’s just the way mother nature designed it.

Is It Safe To Eat Raw Zucchini?

If you love raw zucchini, I have great news for you! It’s 100% safe to eat zucchini raw.  Not only is it safe, it’s also really good for you.

Raw zucchini makes a great snack.  Sometimes, I’ll slice my zucchini into rounds and then serve them alongside hummus or guacamole in place of crackers or chips.

Because zucchinis hold a lot of water, they make a super refreshing snack and also taste great in raw salads, just like this one.

A Few Tips for Working with Raw Zucchini

How To Make Zucchini and Tomato Salad

Making this zucchini and tomato salad is about as easy as it gets.  Just be sure to use a nice sharp knife to cut your veggies.  This will make your life a whole lot easier!

More Simple Clean & Delicious Salad Ideas

Print Recipe
4.82 from 22 votes

Zucchini Salad with Feta and Tomatoes

Try to choose young, tender, zucchini to make the most out of this raw salad.  I recommend avoiding large zucchini and looking for squash that is small to medium in size.
Course: DINNER, LUNCH, salad + dressing, sides
Cuisine: gluten free, Italian, low carb + keto, vegetarian
Author: Dani Spies
Prep Time20 mins
Total Time20 mins
Servings: 4 servings
Calories: 75kcal


  • 2 medium zucchini thinly sliced
  • 1 cup cherry tomatoes halved
  • zest of one lemon
  • juice from one lemon 3 tablespoons
  • 1 tablespoon extra virgin olive oil extra for drizzling
  • 2 ounces feta cheese crumbled
  • Salt and pepper to taste
  • 10 basil leaves rolled and sliced


  • Use a sharp knife to slice the zucchini super thin. If you have a manoline, you can use that.
  • Add sliced zucchini to a large bowl and toss in sliced tomatoes, lemon juice, extra virgin olive oil, feta cheese, salt and pepper. Gently mix together.
  • Finish with lemon zest, fresh basil and an extra drizzle of extra virgin olive oil. Serve and enjoy!


*The smaller the zucchini the better.  This salad is best with super fresh, in season zucchini that is nice and tender.


Calories: 75kcal | Carbohydrates: 2g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 13mg | Sodium: 162mg | Potassium: 81mg | Fiber: 1g | Sugar: 2g | Vitamin A: 295IU | Vitamin C: 8.5mg | Calcium: 74mg | Iron: 0.3mg