Spiralized Greek Salad makes an easy, healthy dinner on a hot summer night! Grab some local tomatoes and zucchini for this simple dish. I prefer it meat-free but it can be served with shrimp or seafood.
The best thing about a Greek salad is… (you fill in the blank). I love artichokes, salty olives, spicy peppers, garden fresh tomatoes and feta on my salad! The spiralized veggies makes it fun.
This was one of the recipes we made in a recent spiralized vegetable cooking class I taught at Zest. I’ll post some others later.
- Salad Ingredients
- 1, 7-inch zucchini
- ½ hothouse cucumber, 7-inch
- ¼ cup chopped sun-dried tomatoes
- ¼ cup chopped black olives
- 1 cup chopped tomato
- 1, 14-ounce can artichoke hearts, quartered
- ½ cup chopped parsley
- ½ cup crumbled feta (skip for a vegan salad)
- 1 tablespoon chopped fresh dill
- Dressing Ingredients
- ½ teaspoon dried oregano
- 3 tablespoons extra virgin olive oil
- 3 tablespoons cider vinegar or lemon juice
- Salt and pepper to taste
- Spiralize the zucchini and set aside. Spiralized the cucumber and tightly wrap in a paper or dish towel, to remove excess moisture.
- In a large mixing bowl mix the sun-dried tomato, olives, tomato, artichoke, parsley, feta, and dill. Set aside.
- Prepare the dressing. In a small canning jar combine the dill, oregano, olive oil and vinegar, cover with tight fitting lid and shake to combine; season with salt and pepper.
- Add the zucchini and cucumber to the mixed vegetables. Stir in the dressing and serve.