gluten free•healthy
Zucchini Salad with Feta and Tomatoes
Try to choose young, tender, zucchini to make the most out of this raw salad. I recommend avoiding large zucchini and looking for squash that is small to medium in size.
- Prep time
- 20 min
- Cook time
- 14 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 medium zucchini (thinly sliced)
- 1 cup cherry tomatoes (halved)
- zest of one lemon
- juice from one lemon (3 tablespoons)
- 1 tablespoon extra virgin olive oil (extra for drizzling)
- 2 ounces feta cheese (crumbled)
- Salt and pepper to taste
- 10 basil leaves (rolled and sliced)
Instructions
- 1
Use a sharp knife to slice the zucchini super thin. If you have a manoline, you can use that.
- 2
Add sliced zucchini to a large bowl and toss in sliced tomatoes, lemon juice, extra virgin olive oil, feta cheese, salt and pepper. Gently mix together.
- 3
Finish with lemon zest, fresh basil and an extra drizzle of extra virgin olive oil. Serve and enjoy!