Ingredients:
Zoodles:
- 4 medium zucchini
Greek-Inspired Salad:
- 1 cup cherry or grape tomatoes, halved
- 1/2 cup kalamata olives, pitted and halved
- 1/4 cup chopped red onion
- 1/2 cup crumbled feta cheese
- 2 tablespoons chopped fresh dill or parsley (optional)
Dressing
- 1/4 cup extra virgin olive oil
- 2 tablespoons lemon juice
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Equipment:
- Spiralizer or vegetable peeler
- Large bowl
- Small bowl or jar
Instructions:
Make the zoodles:
- Wash the zucchini and trim the ends.
- Spiralize the zucchini using your preferred blade setting (thicker noodles hold up better in this salad). If you don’t have a spiralizer, use a vegetable peeler to create long, wide ribbons.
- Drain the zoodles (optional): Zucchini can release some water. For a less watery salad, place zoodles in a colander, sprinkle lightly with salt, and let drain for 15-20 minutes. Then pat dry with paper towels.
Prepare the salad:
- While the zoodles drain (if doing so), combine the tomatoes, olives, red onion, feta cheese, and optional herbs in a large bowl.
- In a small bowl or jar, whisk together the olive oil, lemon juice, oregano, garlic powder, salt, and pepper.
- Add the zoodles to the bowl with the salad ingredients. Pour the dressing over the salad and toss to coat evenly.
Serve and Enjoy:
- For the best flavor, let the salad marinate for at least 10 minutes in the refrigerator before serving. This will allow the flavors to meld.
- Serve chilled or at room temperature.
Tips & Variations:
- Protein Power: Add grilled chicken, shrimp, chickpeas, or white beans for extra protein.
- More Veggies: Feel free to add in chopped cucumbers, bell peppers, or artichoke hearts.
- Spice it Up: Add a pinch of red pepper flakes for a little kick.
- Get Creative: Experiment with different herbs like mint or basil.
- Vegan Option: Use a vegan feta alternative.
