Bacon, Tomato, and Zucchini Salad with Feta (Video)

Bacon, Tomato, and Zucchini Salad with Feta has a lot of tomato and zucchini, and just enough bacon and Feta to make it taste amazing.

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Bacon, Tomato, and Zucchini Salad with Feta!





I recently re-discovered this Bacon, Tomato, and Zucchini Salad with Feta that had been hanging out back in the archives on Kalyn’s Kitchen for more than ten years without a photo. Well yikes! Needless to say this recipe went immediately to the top of the list for must-cook-and-shoot-photos.

It actually took me two tries to get a photo I loved for this so I made it once with Jake and again with Kara, and we enjoyed the flavors and the crunch factor in this salad each time we made it. This is a perfect late summer salad, when you can get crisp garden zucchini, and if you’re a gardener this will help you use your zucchini instead of sneaking it on to your neighbor’s porch to get rid of it!

Of course bacon is an important flavor here, and there’s bacon in the creamy dressing and some crumbled bacon in the salad, but you can use more or less bacon depending on your taste and dietary preferences. And I used a generous amount of Feta Cheese, but you can use more or less Feta to taste as well. No matter how you adapt the recipe to your own tastebuds, if you like these ingredients I hope you will give it a try!





How to Make Bacon, Tomato, and Zucchini Salad with Feta:

(Scroll down for complete recipe with nutritional information.)

I used pre-cooked bacon from Costco that I cut into short strips and crisped in the microwave, but if you’re using raw bacon you need to cook in a pan until crisp. Cut cherry tomatoes in half and let them drain in a colander while you prep other ingredients. Cut zucchini into bite-sized pieces, cutting away some of the seeds if they’re large. Use a food processor (affiliate link) or the bowl attachment of an immersion blender (affiliate link) to blend together half the bacon, mayo, olive oil, vinegar, Golden Monkfruit Sweetener (affiliate link) or sweetener of your choice, garlic powder, onion powder, Dijon, and salt to make the dressing. Crumble the rest of the bacon, and crumble desired amount of Feta. Mix ingredients together with enough dressing to moisten and season to taste with fresh-ground black pepper. Serve Bacon, Tomato, and Zucchini Salad with Feta right away and devour!

Make it a Meal:

Enjoy this Bacon, Tomato, and Zucchini Salad with Feta with something like Garlic, Lemon, and Herb Grilled Chicken Breasts or Rosemary Mustard Grilled Chicken for a delicious low-carb summer meal.

More Tasty Ideas with Zucchini:

Grilled Zucchini Greek Salad ~ Kalyn’s Kitchen

Super Fresh Zucchini and Arugula Salad ~ Fifteen Spatulas

Zucchini Carpaccio (Raw Zucchini Salad) ~ Kalyn’s Kitchen

Zucchini Ribbon Mediterranean Salad ~ Boulder Locavore

Marinated Zucchini Salad with Olives, Artichokes, and Red Pepper ~ Kalyn’s Kitchen

Want More Summer Tomato Salads?

Check out Ten Favorite Summer Tomato Salads (plus Honorable Mentions) for more amazing salad ideas for summer tomatoes!

Print Bacon, Tomato, and Zucchini Salad with Feta Yield 6 servings Prep Time 25 minutes Total Time 25 minutes This Bacon, Tomato, and Zucchini Salad with Feta is so amazing and great for a summer dinner! Ingredients Salad Ingredients 2 cups cherry tomatoes, cut in half and drained into a colander

4 small zucchini, diced in 1/2″ pieces

6 slices bacon (more or less to taste)

3/4 cup crumbled Feta

fresh-ground black pepper to taste Dressing Ingredients 1/4 cup mayo

1/4 cup olive oil

2 T white wine vinegar

1/2 tsp. sweetener of your choice (see notes)

1/4 tsp. garlic powder

1/4 tsp. onion powder

1 tsp. Dijon mustard

1/2 tsp. Vege-Sal (or use slightly less table salt)fresh ground black pepper to taste Instructions Cut bacon into short strips and cook the bacon until it’s very crisp, draining the fat as needed. (I use pre-cooked bacon just crisped it in the microwave.) Dice tomatoes let them drain in a colander while you prep the other ingredients. Cut stem and blossom end from zucchini, cut lengthwise into strips, cut away the seeds if there are a lot of seeds, and then cut the strips into pieces about 1/2 inch long. Use a food processor (affiliate link) or the bowl attachment of an immersion blender (affiliate link) to blend together half the bacon, mayo, olive oil, vinegar, Golden Monkfruit Sweetener (affiliate link) or sweetener of your choice, garlic powder, onion powder, Dijon, and salt to make the dressing. Crumble the rest of the bacon, and crumble desired amount of Feta. Mix ingredients together with enough dressing to moisten and season to taste with fresh-ground black pepper. Season to taste with fresh ground black pepper and devour! Notes This recipe created by Kalyn. Nutrition Information: Yield: 6 Serving Size: 1

Amount Per Serving: Calories: 276 Total Fat: 24g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 17g Cholesterol: 32mg Sodium: 453mg Carbohydrates: 7g Fiber: 2g Sugar: 4g Protein: 9g Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:

The original South Beach Diet doesn’t recommend bacon due to the amount of saturated fat, but this Bacon, Tomato, and Zucchini Salad with Feta doesn’t have a huge amount of bacon per serving, and I think it could be an occasional treat for any phase of South Beach. The salad would be great for other types of low-carb or low-glycemic eating plans.

Find More Recipes Like This One:

Use Salad Recipes to find more recipes like this one. Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.