This Zucchini Salad with Lemon & Feta is one of our favorite summer side dishes. With fresh lemon, crisp zucchini, and ripe tomatoes it is summertime in a bite. Just 5 ingredients and less than 10 minutes to a delicious warm-weather side dish. This easy recipe is low carb, keto, gluten-free, grain-free, sugar-free, and Trim Healthy Mama friendly.
I’ve made it countless times over the last few years since purchasing a spiralizer. My kids love stretching the pieces of zucchini to see how long they are. It looks a little silly when you try to serve it and encounter a five-foot-long zoodle.
When my friend Keri of My Table of Three posted her Easy Greek Zoodle Salad a couple of months ago it reminded me that I had taken photos of this salad last July and never shared it with you. I have a bad habit of misplacing both memory cards for my camera and the little scraps of paper I jot recipes down on. I found a missing memory card this afternoon and guess what it had on it? The photos for this recipe. Hooray!
It was great timing because I didn’t want to share a recipe so similar to hers right afterward. But with my kids home on summer vacation and the fact that I’m really starting to feel third-trimester pregnant, I decided it was time. I try to get 2 or 3 recipes out a week so this does help meet my recipe quota.
Ingredients for Zucchini Salad
You only need 5 simple ingredients plus a little salt to make this great summer side dish.
- Zucchini – Two large zucchini. By large I mean grocery store large. Not I found a monster zucchini in the garden large.
- Tomatoes – I like to use halved cherry or grape tomatoes but a large chopped tomato works too!
- Lemon Juice – I recommend using freshly squeezed lemon juice but bottled can be used in a pinch.
- Olive Oil – Extra virgin olive oil is what you want. Avocado oil is a good sub.
- Feta Cheese – Buy the crumbled or buy a chunk and crumble your own.
- Fresh Oregano or, optional
I keep the fresh oregano optional but I do recommend it. You can sub in fresh basil if you prefer!
How to Make Zucchini Salad
To make my zucchini noodle salad all you have to do it spiralize some zucchini and toss it in a homemade vinaigrette with tomatoes and feta. It is such an easy recipe!
Dressing for Zucchini Salad
The dressing for this zucchini salad is just olive oil, fresh lemon juice, and salt. I like to emulsify the dressing so it is smooth and creamy. Blending these ingredients together only takes a minute and really increases the flavor and texture.
If you prefer you can add all of the dressing ingredients to a mason jar and shake vigorously for a couple of minutes.
Do I Need a Spiralizer?
Many grocery stores sell zucchini noodles in their produce sections but it is much cheaper to make your own.
This is the spiralizer I have and I do highly recommend it. It was one of the first spiralizers to be readily available. But really, any spiralizer will work. Even one of the little hand spiralizers. I have one of those also for when I only need to spiralize a small zucchini and don’t feel like bringing out the big one.
I use it mostly for zucchini but have also done sweet potatoes and apples. Roasted spiralized sweet potatoes are amazing. And my kids think apple spaghetti is really cool.
If you are new to making zucchini noodles my friend Maya over at Wholesome Yum has a great tutorial you should check out: How to Make Zucchini Noodles
- 2 large zucchini spiralized
- 1/4 cup grape tomatoes halved
- 1/2 cup feta cheese
- 1 tsp fresh oregano chopped, optional
- 1.5 oz olive oil
- 1.5 oz lemon juice
- 1/2 tsp salt
- Put the zucchini, tomatoes, feta, and oregano in a medium bowl.
- Stir together the olive oil, lemon juice, and salt.
- Pour the dressing over the zucchini salad and serve.
Originally Published on June 12, 2017. Revised and Republished on May 12, 2020.
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