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plate of Mediterranean Salad with zucchini ribbons and sun-dried tomato balsamic vinaigrette

Mediterranean Salad with Sun Dried Balsamic Vinaigrette

This salad is truly a celebration of summer bursting with flavor and color. Simple to make, it provides a delicious variety of sweet and salty flavors on a bed of delicious fresh zucchini ribbons!
Course Salad
Cuisine American
Prep Time 20 minutes
Total Time 20 minutes
Servings 2 entree salads
Calories 215kcal
Author Toni Dash


Ingredients for the Sun Dried Balsamic Vinaigrette:

  • 1 1/2 tablespoons Extra Virgin Olive Oil
  • 1 tablespoon aged Balsamic Vinegar
  • 1 teaspoon chopped Sun-Dried Tomato
  • Pinch of Kosher Salt

Ingredients for the Mediterranean Salad:

  • 1 medium Zucchini , cut into ribbons (preferably with a Spiralizer)
  • 1/2 Yellow or Orange Sweet Bell Pepper , seeded and cut into thin strips lengthwise
  • 3/4 cup Grape Tomatoes , cut in half lengthwise
  • 8 large Fresh Basil leaves , torn into pieces
  • 2 ounces Feta Cheese crumbles


Instructions for making Sun Dried Tomato Balsamic Vinaigrette:

  • Combine all ingredients into a small jar, seal and shake vigorously to combine. Adjust flavors by adding more vinegar or olive oil if desired. NOTE: may be made ahead for longer infusing time.

Instructions for making the salad:

  • On two side serving plates, layer the zucchini ribbons (divided evenly between the two plates) to form a bed for the other ingredients.
  • Evenly layer the sweet pepper slices, grape tomatoes, basil leaves and feta cheese on the zucchini ribbons.
  • Drizzle desired amount of vinaigrette and add a few grinds of fresh black pepper. Serve!


Calories: 215kcal | Carbohydrates: 10g | Protein: 6g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 25mg | Sodium: 336mg | Potassium: 489mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1085IU | Vitamin C: 83mg | Calcium: 168mg | Iron: 1mg