Description
This Zucchini Salad with Feta features crisp zucchini ribbons, juicy cherry tomatoes, and tangy feta cheese, all tossed in a zesty homemade dressing. It’s a refreshing side dish or light lunch that’s easy to customize and perfect for warm days. Enjoy the vibrant flavors and textures in every bite!
Ingredients
Scale
- 2 medium zucchinis
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
- 1/4 teaspoon garlic powder (optional)
Instructions
- Wash the zucchinis thoroughly under cold water to remove any dirt or debris.
- Trim off the ends of each zucchini using a sharp knife.
- Using a vegetable peeler or a spiralizer, create thin ribbons or spirals from the zucchinis. Alternatively, slice them into thin rounds.
- Place the zucchini ribbons in a colander and sprinkle them lightly with salt. Let them sit for about 10-15 minutes to draw out excess moisture.
- While the zucchini is draining, slice the cherry tomatoes in half.
- Peel and thinly slice the red onion. Soak in cold water for a few minutes if you prefer a milder flavor.
- Finely chop the fresh parsley.
- Crumble the feta cheese into small pieces.
- In a small bowl, combine the olive oil, red wine vinegar, Dijon mustard, salt, pepper, and garlic powder (if using).
- Whisk until well combined and emulsified.
- After the zucchini has drained, gently pat it dry with a paper towel.
- In a large mixing bowl, combine the zucchini ribbons, halved cherry tomatoes, sliced red onion, crumbled feta, and chopped parsley.
- Drizzle the dressing over the salad and toss gently to combine.
- Taste and adjust seasoning if necessary.
- Let the salad sit for about 15-30 minutes at room temperature or in the fridge to allow flavors to meld.
- Before serving, give the salad a gentle toss to redistribute the dressing.
- Serve in a large bowl or on individual plates, garnished with extra feta and parsley.
- Store leftovers in an airtight container in the refrigerator for 1-2 days.
- If making ahead, keep the dressing separate until just before serving to maintain crispness.
Notes
- This salad is versatile; feel free to add olives, bell peppers, or grilled chicken for a heartier meal.
- Enjoy as a side dish at barbecues or as a light lunch on warm days.
- Prep Time: 20 minutes
- Cook Time: 0 minutes