Zucchini Salad with Feta and Tomatoes

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Add bright and fresh flavor to your plate with this easy Zucchini Salad with Feta and Tomatoes. It takes its inspiration from late summer’s harvest of zucchini and tomatoes. But you could use the recipe as a base to get creative with what you have on hand. Swap in your favorite nut or seed for the pine nuts, or use goat cheese instead of feta. For a vegan version, substitute feta for a vegan-friendly cheese alternative. 

The recipe comes together in mere minutes. Start by slicing your zucchini. Use a mandoline or a sharp knife to slice the zucchini super thin. Next, combine the sliced zucchini, halved cherry tomatoes, crumbled feta, lemon juice, extra-virgin olive oil, salt, and black pepper in a large bowl and gently toss. Garnish the salad with lemon zest, basil chiffonade, pine nuts, and an extra drizzle of extra-virgin olive oil. To make basil chiffonade, stack the basil leaves and roll tightly. Hold the roll of basil leaves tightly and slice through to make thin ribbons. Serve and enjoy!

To make the Zucchini Salad with Feta and Tomatoes, you will need the following ingredients: