Ingredients:

  • 3 medium zucchini (approx. 1.5 lbs / 680g)
  • 1/2 tsp (3g) Kosher salt
  • 1 cup (150g) cherry tomatoes, halved
  • 1 cup (100g) English cucumber, diced
  • 1/2 cup (75g) Kalamata olives, pitted and sliced
  • 1/4 cup (40g) red onion, finely diced
  • 1/2 cup (75g) feta cheese, crumbled
  • 2 tbsp (8g) fresh parsley, chopped
  • 1/3 cup (80ml) extra virgin olive oil
  • 3 tbsp (45ml) fresh lemon juice
  • 1 clove (5g) garlic, minced
  • 1 tsp (5g) dried oregano
  • 1 tsp (5g) Dijon mustard
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper

Instructions:

  1. Use your spiralizer to turn the zucchini into noodles and place them in a colander.
  2. Toss the noodles with 1/2 tsp of salt and let them sit for 10 minutes to sweat.
  3. Transfer the zoodles to a clean kitchen towel. Twist and squeeze firmly until no more liquid escapes.
  4. In a small jar or bowl, whisk together the lemon juice, minced garlic, Dijon mustard, oregano, salt, and pepper.
  5. Slowly drizzle in the olive oil while whisking vigorously until the dressing is thick and velvety.
  6. In a large mixing bowl, toss the squeezed zoodles with the cherry tomatoes, cucumber, olives, red onion, feta cheese, and parsley.
  7. Pour the vinaigrette over the salad and toss to coat evenly.