Greek Zoodle Salad
Zoodles, or zucchini noodles, are gaining popularity with people who want healthier options for everyday foods. You can either make your own or buy them at the store; if you make your own, be sure to dry them thoroughly before starting on the rest of the recipe.
This has plenty of appeal and is a filling, satisfying swap for pasta. Serve with grilled shrimp or chicken, or with a hummus platter brimming with crunchy carrots and raw broccoli.
Prep Time: 15 min.
Cooking Time: 15 min.
Servings: 4
Cooking Method: Stovetop
Category: Vegetarian, Salads
Cuisine: Mediterranean
Ingredients:
- 2 large zucchini
- Pinch of Kosher Salt
- 1 clove garlic, minced
- ½ cup grape tomatoes, cut in half
- ½ of an English cucumber, diced
- ¼ cup red onions, sliced thin
- ¼ cup kalamata olives, cut in half
- ½ cup feta cheese
- 2 Tablespoons olive oil
- 2 Tablespoons lemon juice
- 1 Tablespoon Mediterranean Dry Rub
- Pinch of Black Pepper
Instructions:
- Spiralize zucchini, place on paper towels, sprinkle a pinch of Kosher Salt and cover with another paper towel.
- Prepare your garlic, tomatoes, cucumber, onion, and olives. Crumble the feta. Place in a large bowl.
- In a small bowl, combine olive oil, lemon juice, and Mediterranean Dry Rub and whisk.
- Pat off the zoodles, and add them to the bowl with the other vegetables. Add the dressing and toss. Add the feta and toss again, and season with another pinch of salt and some Black Pepper if necessary. Serve!
