Greek Zucchini Salad Recipe
This Greek Zucchini Salad is a refreshing, keto-friendly dish with spiralized zucchini noodles, tangy dressing, and crumbled feta. It's an easy-to-make, light salad that combines Mediterranean flavors with the crisp texture of zucchini, perfect for a healthy meal or side dish.
Equipment
- Large bowl
- Airtight container
- Spiralizer (or vegetable peeler)
- Measuring spoons
- Whisk
Ingredients
- ½ cup grape tomatoes, halved
- 1 clove garlic, crushed
- ¼ cup extra virgin olive oil
- ¼ tsp Black pepper
- 4 oz feta cheese crumbled
- ½ tsp oregano
- ½ cup red onion, sliced thin
- 2 tbsp red wine vinegar
- 1 cup artichoke hearts
- 2 medium zucchini, made into noodles
- ¼ tsp salt
- ½ cup kalamata olives
Instructions
- Spiralize zucchini into noodles or use a vegetable peeler to create ribbons, then place in a large bowl.
- In a medium bowl, whisk together olive oil, vinegar, garlic, salt, pepper, and oregano to create the dressing.
- Pour the dressing over the zucchini noodles and toss to coat.
- Add the remaining ingredients (excluding feta cheese) and toss again.
- Top the salad with feta cheese and refrigerate until ready to serve.
- Store any leftovers in an airtight container.
Notes
- For added flavor, you can substitute the feta cheese with goat cheese or a dairy-free alternative.
- This salad can be served immediately or chilled for a more marinated flavor.