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15min
4 servings
0
This fresh and colorful salad combines crisp zucchini, juicy tomatoes, and tangy feta cheese, dressed with a zesty lemon and herb vinaigrette.
Calories
Protein
Carbs
Fat
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Based on your allergy profile, please note the following possible allergens:
Milk
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Read instructions and get ready to cook
Trim the ends of the zucchini and slice them into thin rounds, about 1/4 inch thick.
Rinse the cherry tomatoes and cut them in half.
Peel and thinly slice the red onion.
Crumble the feta cheese into small pieces.
In a small bowl, whisk together the juice from the lemon, olive oil, Dijon mustard, and honey.
Stack the basil leaves, roll them up, and thinly slice (chiffonade).
In a large bowl, gently toss together the sliced zucchini, halved tomatoes, sliced onion, crumbled feta, and chopped basil.
Pour the dressing over the salad and season with salt and pepper. Toss to coat evenly.
Serve the salad immediately, or chill in the refrigerator for 30 minutes to allow flavors to meld before serving.
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