Bacon, Tomato, and Zucchini Salad with Feta (Video)
This 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. And this tasty salad combination is low-carb, Keto, low-glycemic, gluten-free, and South Beach Diet friendly. Use the Diet-Type Index to find more recipes like this one.
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I recently discovered that this Bacon, Tomato, and Zucchini Salad with Feta had been hanging out back in the 2005 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!
If you’re a bacon-avoiding South Beach Dieter, don’t be alarmed by the word bacon in this recipe title! Even though there is bacon in the creamy dressing and some crumbled bacon in the salad, there’s not huge amount of bacon in this Bacon, Tomato, and Zucchini Salad with Feta compared to the amount of zucchini and tomatoes, and you can certainly use less bacon if you wish. I start with Kirkland pre-cooked bacon that has a lot of the fat cooked out; then I crisp it in the microwave or cook in a pan and blot off even more fat. I think life is too short to completely give up bacon, and I’d eat this for South Beach Phase One without feeling guilty at all.
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. Crisp bacon and blot fat, then use a food processor or the bowl attachment of an immersion blender to blend together half the bacon, mayo, olive oil, vinegar, sweetener, garlic powder, onion powder, Dijon, and salt (preferably Vege-Sal) to make the dressing. Crumble the rest of the bacon, crumble the 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!
More Tasty Ideas with Zucchini:
The BEST Slow Cooker Zucchini Recipes ~ Slow Cooker or Pressure Cooker
Super Fresh Zucchini and Arugula Salad ~ Fifteen Spatulas
Zucchini Carpaccio (Raw Zucchini Salad) with Lemon, Herbs, and Goat Cheese ~ Kalyn’s Kitchen
Zucchini Ribbon Mediterranean Salad ~ Boulder Locavore
Marinated Zucchini Salad with Olives, Artichokes, and Red Pepper ~ Kalyn’s Kitchen
Wilted Kale Shrimp Zucchini Noodle Salad ~ Sugar Free Mom
Grilled Zucchini Greek Salad ~ Kalyn’s Kitchen
Bacon, Tomato, and Zucchini Salad with Feta
This Bacon, Tomato, and Zucchini Salad with Feta is so amazing and great for a summer dinner!
- 2 cups cherry tomatoes, cut in half and drained into a colander
- 4 small or 3 medium zucchini, diced in 1/2″ pieces
- 6 slices bacon (cooked until crisp and blotted with paper towels to remove fat)
- 1/2 cup crumbled Feta
- fresh-ground black pepper to taste
- 3 pieces of bacon, crumbled (half the bacon from above)
- 1/4 cup mayo
- 1/4 cup olive oil
- 2 T white wine vinegar
- 1/2 tsp. sweetener of your choice (I used Stevia Granulated Sweetener)
- 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
- 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. (If liquid oozes out of the cut zucchini, I would blot with paper towels.)
- Cook the bacon until it’s very crisp, draining the fat and then using paper towels to blot away as much fat as you can. (I use pre-cooked bacon which has most of the fat cooked out and then crisp it and blot off even more fat.)
- In food processor or blender chop three pieces of bacon until the bacon is in small bits.
- Add mayo, oil, vinegar, sweetener of your choice, garlic powder, onion powder, Dijon, and salt (preferably Vege-Sal) and then pulse until ingredients are well combined.
- Combine the drained tomatoes and zucchini in a salad bowl.
- Pour dressing over and stir to coat the tomatoes and zucchini with dressing. (You may not want all the dressing.)
- Crumble the Feta and the other 3 pieces of bacon, and gently stir into the salad, saving a little Feta and a little bacon to sprinkle over the top.
- Season to taste with fresh ground black pepper and devour!
This recipe created by Kalyn.All images and text ©
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
The 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’d eat it for 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.
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