Ingredients
4 medium zucchinis, spiralized
1/4 red onion, very thinly sliced
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1 cup Kalamata olives
1 1/2 cups crumbled feta cheese
1/4 cup extra-virgin olive oil
Juice of 1 large lemon
2 cloves garlic, minced
1 tbsp fresh oregano, finely chopped
1 tbsp fresh parsley, finely chopped
Salt and pepper to taste
Instructions
1. Spiralize the zucchinis into noodles and place them in a colander.
2. Toss the noodles with a pinch of salt, let sit for 5 minutes, then pat dry with a clean kitchen towel to remove excess moisture.
3. In a large bowl, combine zucchini noodles, red onion, cherry tomatoes, cucumber, and Kalamata olives.
4. In a small bowl, whisk together olive oil, lemon juice, minced garlic, oregano, and parsley. Season with salt and pepper.
5. Pour the dressing over the salad and gently toss to coat.
6. Top with crumbled feta cheese and mix gently to distribute.
7. Chill for 10 minutes before serving to let the flavors meld.
Notes
For best results, spiralize the zucchinis just before assembling to prevent excess moisture.
This salad can be made ahead and stored in an airtight container in the refrigerator for up to 24 hours.
To add extra protein, consider adding tofu or grilled chicken.
- Prep Time: 15
- Category: Mediterranean Basics
- Method: Raw/No-Cook
- Cuisine: Mediterranean
- Diet: Low-Carb, Gluten-Free, Vegetarian, Keto-Friendly
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 5g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 40mg