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Home » Quick Salad Recipes

Zucchini Tomato Salad with Feta

Made by Anastasia Papapetros - Serves 6 Filed Under: Dinner Salads, Low Carb Salads, Quick Salad Recipes, Salad Index, Salad Recipes By Ingredient, Salads by Diet, Salads by Season, Salads Recipes By Type, Salads with Cheese, Summer Salads, Vegetable Salad, Vegetarian Salads

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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!

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A close-up of zucchini tomato salad with feta on a white plate with basil sprigs and tomatoes on the side.

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!

In This Post:
 [hide]
  1. Ingredients and Substitutions
  2. Delicious Variations and Exciting Additions to Try
  3. How to Make This Salad
  4.  Serving Suggestions  🍽
  5. Tips and Questions
  6. Recipe Card

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.
Labelled ingredients needed to make a zucchini tomato salad.

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).

Zoodles coming out of a spiralizer.

Transfer them to a bowl and cut the extra long strands.

Zucchini Noodles "zoodles" in a white bowl.

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.

Using a julienne peeler to cut angel hair zoodles.

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.

Using a julienne peeler to cut zucchini zoodles.

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.

Slicing cherry tomatoes in half with a serrated knife on a wooden board.

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.

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.

A side close-up of cherry tomatoes with a plastic lid on top.

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.

A hand on top of a pile of cherry tomatoes being held together and sliced 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.

Crumbled feta on a white plate.

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.

Basil leaves stripped from stems on a wooden board.

Place all the dressing ingredients in your small food processor or bullet/high-speed blender and blitz until well blended and emulsified.

Blitzed lemon basil dressing in a blender.

Step 4 - Assemble the Salad

In the mixing bowl with your zoodles, season them with sea salt and cracked black pepper.

Dressing over zoodles in a white bowl.

Pour the dressing over the zucchini and mix gently until they are well coated with the dressing. Taste and adjust seasonings according to your taste.

Tongs mixing zoodles in a white bowl.

Arrange your dressed zoodles in a salad bowl or salad platter.

Dressed zoodles on a platter.

Top with your cherry tomatoes.

Dressed zoodles on a platter with tomatoes.

Scatter the cheese and the basil leaves on top of your cherry tomatoes to garnish.

Zucchini tomato salad on a white plate.

Serve and Enjoy!

A close-up of zucchini tomato salad with feta on a white plate with basil sprigs and tomatoes on the side.

 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!

Tips and Questions

How to Choose Fresh Zucchini

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.

Is It Safe To Eat Raw Zucchini?

  • 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.

Do You Need to Peel Zucchini?

No need to peel zucchini! Keeping the skin on is a great way to get the most nutrition out of your zucchini.

Can I Use Regular Tomatoes in this Recipe

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.

Suitable Diets

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

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

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!
Print Recipe Pin Recipe Rate this Recipe
Prep Time: 15 minutes minutes
Cook Time: 0 minutes minutes
Total Time: 15 minutes minutes
* Times are an estimate and will depend on your skill level
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
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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 information is calculated using an ingredient database and should be considered an estimate.
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
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About Anastasia Papapetros

Anastasia has been passionate about cooking since she was eight years old, and hasn't left the kitchen since! With over a decade of experience running her own coffee shop and catering business, Anastasia has developed a true love for salads - especially for family get-togethers and friends' functions. She's the go-to for bringing the perfect salad to any occasion!

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