Ingredients
4 medium zucchinis
1 cup cherry tomatoes, halved
1/2 cup crumbled feta cheese
1/4 cup extra virgin olive oil
2 tablespoons fresh lemon juice
1 garlic clove, minced
2 tablespoons fresh parsley, chopped
1 tablespoon fresh mint, chopped
Salt and black pepper to taste
1 tablespoon capers
1/4 cup kalamata olives
Instructions
Spiralize zucchinis into noodles with a spiralizer or julienne peeler
Dry zucchini noodles with a clean kitchen towel to remove excess moisture
In a large bowl, whisk together olive oil, lemon juice, garlic, parsley, mint, salt, and pepper
Add zucchini noodles, cherry tomatoes, feta cheese, capers, and olives
Toss gently to coat evenly
Let marinate in the fridge for 10-15 minutes before serving
Notes
Use a salad spinner to dry zucchini noodles if available
Add chickpeas or grilled chicken for extra protein
Substitute arugula for added peppery flavor
Store in an airtight container in the refrigerator for up to 2 days
- Prep Time: 20
- Cook Time: 5
- Category: Mediterranean Table
- Method: Salading
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 1500mg (varies with feta)
- Fat: 30g
- Saturated Fat: 5g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 40mg