Summer Zucchini and Tomato Pesto Salad with Feta
Bright and refreshing, this Summer Zucchini and Tomato Pesto Salad features a delightful medley of thinly sliced zucchini and juicy grape tomatoes, all brought together by a lively pesto dressing. The creaminess of the feta cheese adds a contrasting texture, while the fresh lemon juice enhances the dish's vibrant flavors. Perfect for warm summer days, this no-cook recipe allows you to enjoy a wholesome vegetable salad without turning on the oven. Serve it as a side dish for barbecues or as a light main course, paired with some crusty bread and a chilled beverage on a sunny day.
N/A
Servings
N/A
Calories
8
Ingredients
Ingredients
prepared pesto sauce
1/4 cup (ready-made or homemade)
feta cheese
1/2 cup (crumbled)
extra virgin olive oil
2 tablespoons (none)
lemon
1 (juiced)
salt
to taste (none)
black pepper
to taste (freshly ground)
zucchini
2 medium (cut into thin rounds (about 2 1/2 cups))
grape tomatoes
15 (whole or halved)
Instructions
1
In a small mixing bowl, whisk together the prepared pesto sauce, extra virgin olive oil, and the freshly squeezed lemon juice. Add salt and freshly ground black pepper to taste, adjusting according to your flavor preference.
2
On a large serving platter, arrange the zucchini slices in an overlapping circular pattern, creating a beautiful layer of green. Scatter the grape tomatoes evenly over the zucchini, putting the halved or whole tomatoes depending on their size.
3
Crumble the feta cheese over the zucchini and tomatoes, ensuring that every serving gets a bit of the creamy cheese.
4
Drizzle the prepared pesto mixture generously over the entire arrangement. Cover the platter with plastic wrap or a lid and let it sit at room temperature for at least one hour to allow the flavors to meld and develop.
5
While you wait, grab your favorite drink, find a comfy spot on your porch, and enjoy the delightful summer breeze.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main ingredient in the Summer Zucchini and Tomato Pesto Salad?
The main ingredients are thinly sliced zucchini and juicy grape tomatoes.
Is this recipe a no-cook dish?
Yes, this is a no-cook recipe, making it perfect for warm summer days when you do not want to use the oven.
What type of cheese is used in this salad?
Feta cheese is used to provide a creamy and tangy contrast to the vegetables.
How long should the salad sit before serving?
The salad should sit at room temperature for at least one hour to allow the flavors to meld and develop.
What kind of dressing is used for this zucchini salad?
The dressing is a lively pesto mixture made from prepared pesto sauce, extra virgin olive oil, and fresh lemon juice.
Can I use homemade pesto for this recipe?
Yes, you can use either ready-made or homemade pesto sauce.
How should the zucchini be prepared?
The zucchini should be cut into thin rounds, yielding about 2.5 cups.
Are the grape tomatoes used whole or halved?
You can use the grape tomatoes whole or halved, depending on their size and your preference.
What are some suggested serving pairings?
This salad pairs well with crusty bread and a chilled beverage, and it is a great side dish for barbecues.
How many zucchinis are required?
The recipe calls for two medium-sized zucchinis.
Is there a specific way to arrange the salad on the platter?
Yes, arrange the zucchini slices in an overlapping circular pattern on a large serving platter for a beautiful presentation.
Can I adjust the seasoning?
Absolutely, you should add salt and freshly ground black pepper to taste, adjusting to your specific flavor preference.
What provides the acidity in the dressing?
The juice from one fresh lemon provides the bright acidity for the pesto dressing.
Is this salad suitable for vegetarians?
Yes, this is a vegetable-based salad that is suitable for vegetarians who consume dairy.
How much pesto sauce is needed?
The recipe requires 1/4 cup of prepared pesto sauce.
What is the role of the extra virgin olive oil?
The olive oil is whisked with the pesto and lemon juice to create a smooth, pourable dressing.
Can I serve this as a main course?
Yes, while it works great as a side, it can also be served as a light main course.
Should the salad be covered while it rests?
Yes, cover the platter with plastic wrap or a lid while it sits for an hour.
What kind of pepper should I use?
Freshly ground black pepper is recommended for the best flavor.
Is this recipe considered healthy?
Yes, it is tagged as healthy eating as it consists primarily of fresh vegetables and healthy fats.
Can I substitute the feta cheese?
While the recipe calls for feta, you could try goat cheese or small mozzarella pearls as a substitute.
What is the total count of ingredients used?
There are 8 main ingredients used in this recipe.
How many grape tomatoes do I need?
You will need approximately 15 grape tomatoes.
Is the lemon juice fresh or bottled?
The recipe specifies using the juice from one lemon, preferably freshly squeezed.
Is this recipe gluten-free?
Naturally, the ingredients are gluten-free, but always check the label of your prepared pesto to ensure no gluten additives are present.
Can I add other vegetables to this salad?
Yes, yellow summer squash would be a great addition and would complement the zucchini.
Does the zucchini need to be cooked?
No, the zucchini is served raw; the dressing and resting period soften it slightly.
What makes this salad 'bright'?
The combination of fresh lemon juice, vibrant green pesto, and juicy tomatoes gives it a bright flavor profile.
Can I make this ahead of time?
Yes, since it needs to sit for at least an hour, it is an excellent make-ahead dish for parties.
How much feta cheese is included?
The recipe calls for 1/2 cup of crumbled feta cheese.