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 at your next BBQ or potluck. It's a great alternative to the traditional pasta salad but still packed full of flavour. So, ditch the noodles and give this zesty salad a try!
This scrumptious low-carb tomato zucchini salad recipe is packed with flavour and lots of fresh summer vibes: zoodles, sweet mini cherry truss tomatoes, salty feta and a generous helping of basil. It's the perfect light and healthy meal for hot days when you don't feel like turning on the oven.
For more zucchini noodle recipes, check out our Zucchini Green Mango Salad for a fresh and flavourful salad experience, or our Fennel Zucchini Ribbon Salad, with its unique Middle Eastern notes. These zoodly salads are sure to add zest to any meal!
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Ingredients and Substitutions
This delicious salad is a tribute to summer produce, a tasty combination of just a handful of ingredients that work so well together!
- Zucchini - form the base of this salad, use any of your favourites; we used dark green zucchini. If you can find round zucchini they are easy to use in a spiralizer, or any summer squash would be great. As an alternative, cucumbers are also a great option.
- Cherry Truss Tomatoes - added for a pop of colour and for some sweetness, but you can use any small tomatoes that you like.
- Feta - for some tangy creaminess. A goat cheese or some shaved parmesan or pecorino would also be good here.
- Dressing - we have made zingy lemon basil dressing that pairs beautifully with the zucchini, the sweet tomatoes and the tangy cheese.
- Fresh Basil - as a garnish and adds some fresh aromatic flavour, swap for some fresh oregano or mint.
You Will Need
Delicious Variations and Exciting Additions to Try
- For a complete meal, why not add some lean protein like shredded chicken, pork, flaked salmon, or grilled prawns?
- Or, for a plant-based meal, add cooked quinoa or chickpeas for a tasty boost of fibre and plant-based protein.
- For a bit of texture and crunch, why not throw in some pine nuts, macadamias, pumpkin or sunflower seeds?
- And if you're after a bit of heat, add some fresh chilli or chilli flakes.
- For some zingy flavour, why not add a few tangy olives or briny capers?
How to Make This Salad
Step 1a - Make the Zoodles With a Spiralizer.
I am going to use a spiralizer for the zoodles for other ways to make them pop over to "How to Make Zucchini Noodles Post".
Rinse your zucchini under cold water and cut off the tops, bottoms and any blemishes.
Line up your zucchini so that one end faces the blade, and then jab the other end into the claw end to hold it in place.
I use the Paderno 4 Blade Spiralizer, which has a steel spike that you feed through from the blade end and poke through your zucchini so it holds it firmly.
Turn the handle while applying gentle pressure and feed the zucchini through the blades.
Continue to do this until all your zucchini is spiralized. (I like to cut up the end bits and freeze them to use in a vegetable soup, fried rice or omelette).
Transfer them to a bowl and cut the extra long strands.
Step 1b - With a Julienne or Vegetable Peeler.
If you don’t have a spiralizer, you can also use a julienne peeler or vegetable peeler, but this method works best for long zucchini and not the round.
Rinse your zucchini under cold water and cut off the tops, bottoms and any blemishes.
Lay your zucchini lengthwise on your chopping board, then using either a vegetable peeler or julienne peeler, apply gentle pressure along the top of the zucchini to peel off one layer.
Turn it around so that the now flat part of the zucchini is facing your board (this makes it much more stable), then continue to use your peeler to cut either julienne strands or wider ribbons until all your zucchini is used up.
You will have to discard the soft centre with this method.
Transfer to a large bowl.
Step 2 - Prepare the Cherry Truss Tomatoes
Cherry truss tomatoes are easy to prepare, just remove them from their stems, then rinse them in a strainer under cold running water, shake to remove excess water and pat dry. For this recipe, just cut them in half using a serrated or tomato knife.
You can either slice your cherry tomatoes in half individually or as a faster alternative - gather a handful of tomatoes in a single layer, then place or a plastic container lid on top. Press down on the lid just enough to hold them in place but not squash them.
Then using a serrated knife, slice through the tomatoes.
If your tomatoes are a bit soft, you can use your hand to hold a few in place and then slice them with a serrated knife.
Step 3 - Prepare Remaining Ingredients
If your feta was stored in brine, rinse it under cold water. It is important to rinse your cheese because of its high salt content. Then simply use your fingers to crumble it coarsely.
Wash your Greek/holy basil leaves and shake to remove excess water.
Pat them dry and cut the sprigs from the stem to use in your salad.
If you are using flat-leaf basil, cut the small sprigs from the stem to use as a garnish, then cut the larger leaves into a chiffonade.
To do this, stack the leaves on top of each other, gently roll them into a cigar shape, and then use a sharp knife to slice them into thin ribbons. Step-by-step instructions on how to cut chiffonade.
Place all the dressing ingredients in your small food processor or bullet/high-speed blender and blitz until well blended and emulsified.
Step 4 - Assemble the Salad
In your mixing bowl, season your zoodles and cherry truss tomatoes with sea salt and cracked black pepper.
Pour the dressing over the zucchini and tomatoes, and mix gently until they are well coated with the dressing. Taste and adjust seasonings according to your taste.
Arrange in a salad bowl, scatter the cheese and the basil leaves on top of your cherry tomato to salad to garnish and serve.
Serving Suggestions
You can serve this cold zucchini salad as a side dish at your next summer barbecue, take it to your next potluck or enjoy it as a light and healthy meal on its own.
It is also great to serve with red meats, especially good with lamb roast Also partners well with barbecued chicken.
Or why not have an Italian pasta feast and serve this salad as a gluten-free option?
You won't be disappointed!
People Also Ask
For the best zucchini, buy them in season during the summer months. Look for ones that are small to medium in size, pick firm ones, avoid any that are overly soft, and make sure they don't have any marks or blemishes. The freshest zucchinis will have a few tiny hairs on them.
Eating zucchini raw is usually safe, but it can be quite bitter at times - a sign that it contains high levels of cucurbitacins. Though these compounds can be toxic, it's highly unlikely to get sick from eating commercially available zucchinis.
No need to peel zucchini! Keeping the skin on is a great way to get the most nutrition out of your zucchini.
It is perfectly fine to use any tomatoes you have on hand; make sure that. Just dice it up and add it to your salad.
This is a low-carb salad that is suitable for keto. It may be suitable for vegetarians provided you choose one without animal rennet or even vegan diets if you substitute it with vegan feta cheese.
Each of our serves contains approximately 373 kcals and total net carbs of 5 grams.
(Please note we use a nutritional database to calculate the nutritional information, and it should be considered as an estimate).
Recipe Card
Equipment
- 1 Spiralizer
- 1 Julienne Peeler
- 1 Mini Food Processor or a Bullet / High Speed Blender
Ingredients
- 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)
- 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
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
- You will need approximately 4 medium dark green zucchini to make up 500 grams of zoodles.
- You can also use Genovese or flat-leaf basil, but you will need to cut it into chiffonade and not just pick the leaves.
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