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Zucchini, Tomato and Feta Salad

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15min

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4 servings

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This fresh and colorful salad combines crisp zucchini, juicy tomatoes, and tangy feta cheese, dressed with a zesty lemon and herb vinaigrette.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
1 g
4 g
Allergen Content

Based on your allergy profile, please note the following possible allergens:

Milk

Ingredients

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Steps

Read instructions and get ready to cook

1
Slice zucchini

Trim the ends of the zucchini and slice them into thin rounds, about 1/4 inch thick.

2
Halve tomatoes

Rinse the cherry tomatoes and cut them in half.

3
Slice onion

Peel and thinly slice the red onion.

4
Crumble feta

Crumble the feta cheese into small pieces.

5
Prepare dressing

In a small bowl, whisk together the juice from the lemon, olive oil, Dijon mustard, and honey.

6
Chop basil

Stack the basil leaves, roll them up, and thinly slice (chiffonade).

7
Assemble salad

In a large bowl, gently toss together the sliced zucchini, halved tomatoes, sliced onion, crumbled feta, and chopped basil.

8
Dress and season salad

Pour the dressing over the salad and season with salt and pepper. Toss to coat evenly.

9
Serve

Serve the salad immediately, or chill in the refrigerator for 30 minutes to allow flavors to meld before serving.

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