It has been a hot summer here in Atlanta. When it is this hot, the last thing I want to do is stand over a hot stove or oven to cook something. That is one of the reasons I love this zucchini cherry tomato salad in the summer – no cooking required! Make this now while zucchini and tomatoes are in season!
Using a food processorr or a mandoline makes quick work of slicing the zucchini. If you don’t have one, just slice them as thinly as you can with your kitchen knife.
Skip to step-by-step photos and instructions.
Zucchini Cherry Tomato Salad
Ingredients
- 1 - 1.5 lbs. zucchini squash (small preferred)
- 1 tsp. kosher salt
- 1 c. cherry tomatoes
- 2-3 Tbsp. chopped, fresh oregano
- ½ c. feta cheese crumbles
- 1 Tbsp. lemon juice
- ½ tsp. lemon zest (optional)
- ¼ chopped walnuts
Directions
- Step 1 Use a food processor or mandolin to thinly slice the zucchini. If the zucchini are too large to fit in the feed tube of your food processor, slice them in half long-ways first. If you don’t have a food processor or mandolin, you can slice them by hand, just get them as thin as possible.
- Step 2 Place a colander over a shallow bowl. Toss the sliced zucchini with 1 tsp. kosher salt in the colander. Set aside and let side for 20-30 minute. While it sits, water will release from the zucchini.
- Step 3 While the zucchini sits, slice the cherry tomatoes in half, chop the oregano, zest and juice the lemon, and chop the walnuts.
- Step 4 In the serving bowl, toss together the drained zucchini cherry tomatoes, oregano, feta, 1 Tbsp. lemon juice, lemon zest, and walnuts. Serve.
Detailed Instructions
Step 1. Use a food processor or mandolin to thinly slice the zucchini. If the zucchini are too large to fit in the feed tube of your food processor, slice them in half long-ways first. If you don’t have a food processor or mandolin, you can slice them by hand, just get them as thin as possible.
Step 2. Place a colander over a shallow bowl. Toss the sliced zucchini with 1 tsp. kosher salt in the colander. Set aside and let side for 20-30 minute. While it sits, water will release from the zucchini.
Step 3. While the zucchini sits, slice the cherry tomatoes in half, chop the oregano, zest and juice the lemon, and chop the walnuts.
Step 4. In the serving bowl, toss together the drained zucchini cherry tomatoes, oregano, feta, 1 Tbsp. lemon juice, lemon zest, and walnuts. Serve.
