Ingredients:

  • 3 medium zucchinis (approx. 1.5 lbs / 680g), spiralized
  • 1/2 tsp (3g) sea salt
  • 1/4 cup (60ml) extra virgin olive oil
  • 3 tbsp (45ml) fresh lemon juice
  • 1 tbsp (15ml) red wine vinegar
  • 1 clove (5g) garlic, minced
  • 1 tsp (5g) dried oregano
  • 1/2 tsp (2.5g) Dijon mustard
  • 1/4 tsp (1.5g) black pepper
  • 1/2 cup (75g) English cucumber, diced
  • 1/2 cup (75g) cherry tomatoes, halved
  • 1/4 cup (40g) red onion, thinly sliced
  • 1/2 cup (60g) Kalamata olives, pitted and halved
  • 1/2 cup (75g) feta cheese, crumbled
  • 2 tbsp (8g) fresh parsley, chopped

Instructions:

  1. Spiralize the zucchinis into long, thin noodles.
  2. Place the noodles in a colander and sprinkle with sea salt. Let them sit for 5–10 minutes, then gently pat them dry with a paper towel to remove excess water.
  3. Combine olive oil, lemon juice, red wine vinegar, minced garlic, oregano, mustard, and pepper in a small bowl. Whisk vigorously until the mixture is emulsified and thickened.
  4. Place the dried zoodles in a large mixing bowl and add the diced cucumbers, halved cherry tomatoes, sliced red onion, and Kalamata olives.
  5. Pour the dressing over the vegetables and toss gently with tongs to avoid breaking the noodles.
  6. Fold in the crumbled feta and fresh parsley just before serving.