Ingredients:

  • 3 medium zucchini (approx. 1.5 lbs / 680g), spiralized
  • 1/2 tsp (3g) sea salt
  • 1/3 cup (80ml) extra virgin olive oil
  • 3 tbsp (45ml) fresh lemon juice
  • 1 tbsp (15ml) red wine vinegar
  • 1 tsp (5g) Dijon mustard
  • 2 cloves (6g) garlic, minced
  • 1/2 tsp (3g) dried oregano
  • 1/4 tsp (1g) salt
  • 1/4 tsp (1g) cracked black pepper
  • 1 cup (150g) cherry tomatoes, halved
  • 1/2 cup (75g) feta cheese or mozzarella pearls, cubed
  • 1/4 cup (15g) fresh basil leaves, chiffonade
  • 1/4 cup (30g) red onion, finely diced

Instructions:

  1. Spiralize the zucchini into long strands. Place them in a colander, sprinkle with the sea salt, and toss gently. Let them sit for 10 minutes to release water.
  2. Rinse the zoodles quickly under cold water and pat dry with a clean kitchen towel.
  3. Combine the olive oil, lemon juice, red wine vinegar, Dijon mustard, garlic, oregano, salt, and pepper in a bowl. Whisk vigorously until the mixture is emulsified.
  4. In a large bowl, combine the dried zoodles, halved cherry tomatoes, diced red onion, and cheese.
  5. Pour the dressing over the salad and fold gently with tongs until every strand is coated.
  6. Fold in the fresh basil at the very end to prevent bruising.