Mediterranean Zoodle Salad
A veggie-forward raw salad that features loads of fresh flavor as a healthy stand-alone meal, or alongside your favorite summer mains.
Ingredients
Salad
- 3 large zucchini or 6 small
- 1 pint cherry tomatoes
- 1/2 medium red onion
- 1 medium cucumber
- 1/3 cup Greek olives pitted
- 1/3 cup roasted red peppers
- 1 can or jar artichoke hearts
- 1/2 cup easy Greek dressing recipe follows
Toppings
- Pesto, prepared or homemade we like this one
- 4 ounces Feta crumbled (optional, leave out for Vegan + Whole30)
Easy Greek Dressing
- 1/4 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 1/2 teaspoon Dijon mustard
- 1 teaspoon Greek seasoning
- 1/4 teaspoon black pepper
- 1/2 teaspoon kosher salt
Instructions
Dressing
- Add all ingredients to a glass jar, cover tightly with a lid, and shake vigorously to combine.
Salad
- Line two rimmed baking sheets with 2 layers of paper towels and set aside. Spiralize or shave the zucchini and set on the paper towel lined pans to drain while you prep other ingredients.
- Quarter the tomatoes and add to a medium bowl. Slice the onion into thin half moons and add to the bowl. Cut the cucumber in half vertically and again lengthwise, then slice into thin half moons.
- Halve the olives, slice the pepper into thin strips, and roughly chop the artichoke hearts. Add all to the bowl with other vegetables.
- Gently squeeze zoodles between dry paper towels and add to a separate large bowl. Toss with Greek dressing. Arrange vegetables on top of zoodles in pattern, or toss everything together to combine.
- Arrange portions in a bowl or on plates, top each with a dollop of pesto and sprinkle with crumbled feta. Serve immediately.
Notes
- This dish is best served and enjoyed the same day.
- To make this dish Paleo or Vegan, omit the cheese and use a Paleo pesto (such as the recipe we link to).
- This dish can easily become a main course by adding grilled meat, or serving alongside your favorite protein.