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Zucchini tomato salad with feta on a white plate with basil sprigs and tomatoes on the side.
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5 from 1 vote

Zucchini Tomato Salad with Feta

This Zucchini Tomato Salad with Feta is the perfect way to switch up your summer sides. Low-carb and oh-so-delicious, this salad is sure to be a hit!
Prep Time15 minutes
Cook Time0 minutes
Total Time15 minutes
Course: Salad
Cuisine: Greek, Italian
Keyword: feta, low car pasta salad, summer salad, truss tomatoes, zoodles
Difficulty: Easy
Diet: Keto, Low Carb, nut free, Vegetarian,
Servings: 6 as a side
Calories: 138kcal
Author: Anastasia Papapetros

Equipment

  • 1 Spiralizer
  • 1 Julienne Peeler
  • 1 Mini Food Processor or a Bullet / High Speed Blender

Ingredients

For the salad...

  • 500 grams Zoodles1 (500 grams - 17.64 ounces zoodles or 4 heaped cups)
  • 300 grams mini cherry truss tomatoes (one large punnet, 10.58 ounces)
  • ½ cup feta, crumbled
  • ½ cup small Greek Basil leaves2 (or holy basil, loosely packed)

For the vinaigrette…

  • ¼ cup extra virgin olive oil
  • 2 tablespoons lemon juice
  • 1 clove garlic, minced (minced)
  • ¼ cup Basil leaves
  • Sea salt and cracked black pepper
Metric - Imperial

Instructions

  • Wash the zucchini, cut off the tops and ends, then either spiralize with a spiralizer or cut into a fine julienne with your julienne peeler or sharp knife. Place the zoodles in a large mixing bowl.
  • Wash mini cherry truss tomatoes under cold water, shake to remove excess water then cut in half.
  • Place all the dressing ingredients in your small food processor or bullet/high-speed blender and blitz until well emulsified.
  • Pour the dressing over the zoodles, season with salt and pepper then mix gently well until they are well coated. Taste and adjust seasonings according to your taste.
  • Arrange in a salad bowl, top with the cherry truss tomaotes, scatter the feta on top, add the Basil leaves.
  • Serve and Enjoy!

Video

Notes

  1. You will need approximately 4 medium dark green zucchini to make up 500 grams of zoodles.
  2. You can also use Genovese or flat-leaf basil, but you will need to cut it into chiffonade and not just pick the leaves. 

Nutrition

Calories: 138kcal | Carbohydrates: 6g | Protein: 3g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 11mg | Sodium: 155mg | Potassium: 350mg | Fiber: 1g | Sugar: 3g | Vitamin A: 623IU | Vitamin C: 29mg | Calcium: 87mg | Iron: 1mg