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4.72 from 38 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.
Prep Time20 minutes
Total Time20 minutes
Course: DINNER, LUNCH, salad + dressing, sides
Cuisine: gluten free, Italian, low carb + keto, vegetarian
Servings: 4 servings
Calories: 75kcal
Author: Dani Spies

Ingredients

  • 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

Instructions

  • 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!

Notes

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

Nutrition

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