This Lemon & Feta Summer Zucchini Salad 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.
Zucchini Salad with Lemon & Feta – Low Carb, Grain Free, THM S, Gluten Free
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
- tomatoes
- lemon juice
- olive oil
- feta cheese
- fresh oregano, optional
I keep the fresh oregano optional but I do recommend it. You can sub in fresh basil if you prefer!
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.
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. 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 Noodle
Looking for other side dishes for the warm weather? Try these low carb sides:
Southwest Cauliflower Salad Recipe
Healthy Broccoli Salad with Bacon
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Ingredients
- 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
Instructions
- 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.
Notes
Nutrition
Originally Published on June 12, 2017. Revised and Republished on May 4, 2019.
Ali says
Loved this recipe. I used fresh basil instead because I didn’t have oregano but it was fantastic! Thanks!
Kelly says
I loved the recipe!
I didn’t add tomatoes and cut it into cubes instead of spiralizing. I ate it with pita, marinated chicken, and taziki and it was a great easy meal!
Ryan Luedecke says
This is delicious, Taryn! And perfect timing because my wife has instructed me to prepare more salads b/c she’s swung too much into unhealthy carb heavy foods lately. Thanks for sharing the recipe.
Taryn says
Hope you enjoy it 🙂
Sandy Munn says
If you cut slits lengthwise along the zucchini, then it will have smaller strands of zoodles. Don’t cut too deep!