Description
This Greek Zucchini Salad Recipe is a refreshing medley of flavors that will brighten up any meal. Featuring spiralized zucchini noodles tossed with vibrant grape tomatoes, crunchy artichoke hearts, and tangy feta cheese, this dish embodies the essence of Mediterranean cuisine. With a zesty dressing made from extra virgin olive oil and red wine vinegar, every bite delivers a delicious crunch and satisfying taste. Perfect as a light lunch or as a side to grilled meats, this salad is not only keto-friendly but also easy to prepare in just 10 minutes. Enjoy the perfect balance of freshness and flavor in this delightful salad that’s sure to impress your guests!
Ingredients
Scale
- 2 medium zucchini (spiralized)
- ½ cup grape tomatoes (halved)
- 1 cup artichoke hearts
- ½ cup kalamata olives
- 4 oz feta cheese (crumbled)
- ¼ cup extra virgin olive oil
- 2 tbsp red wine vinegar
- 1 clove garlic (crushed)
- ¼ tsp salt
- ¼ tsp black pepper
- ½ tsp oregano
Instructions
- Spiralize the zucchini into noodles and place them in a large bowl.
- In a medium bowl, whisk together olive oil, red wine vinegar, crushed garlic, salt, pepper, and oregano to make the dressing.
- Pour the dressing over the zucchini noodles and toss gently to coat.
- Add halved grape tomatoes, sliced red onion, artichoke hearts, and kalamata olives; mix well.
- Top with crumbled feta cheese before serving.
- Chill in the refrigerator for at least 30 minutes to enhance flavors.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 15mg