“Zoodles (zucchini noodles) are all the rage and I keep looking for new ways to prepare them. I decided to combine my love of Greek salad with the zoodles and came up with this recipe. A great alternative to high-carb pasta salads!”
2 zucchini 1/4 English cucumber, chopped 10 cherry tomatoes, halved, or more to taste 10 pitted kalamata olives, halved, or more to taste 1/4 cup thinly sliced red onion 2 ounces crumbled reduced-fat feta cheese 2 tablespoons extra-virgin olive oil 2 tablespoons fresh lemon juice 1 teaspoon dried oregano salt and ground black pepper to taste Add all ingredients to list
Cut zucchini into noodle-shaped strands using a spiralizing tool. Place “zoodles” in a large bowl and top with cucumber, tomatoes, olives, red onion, and feta cheese.
Whisk olive oil, lemon juice, oregano, salt, and pepper together in a bowl until dressing is smooth; pour over “zoodle” mixture and toss to coat. Marinate salad in refrigerator for 10 to 15 minutes.
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