🛒Ingredients
- 2 medium zucchinis, spiralized
- 1 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 1/4 cup red onion, thinly sliced
- 1/2 cup bell peppers, diced (mix of colors)
- 1/4 cup black olives, sliced
- 1/4 cup feta cheese, crumbled
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- Salt and pepper to taste
🔧Kitchen Tools Needed
- Spiralizer
- Large bowl
- Small bowl
- Whisk
- Knife
- Cutting board
📝Instructions
- 1
In a large bowl, combine the spiralized zucchini, cherry tomatoes, cucumber, red onion, bell peppers, black olives, feta cheese, and parsley.
- 2
In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper until well combined.
- 3
Pour the vinaigrette over the zucchini noodle mixture and toss gently to coat all the ingredients evenly.
- 4
Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld.
- 5
Before serving, toss the salad again and adjust the seasoning with additional salt and pepper, if needed.
🥗Nutrition Information
⚡Calories per serving: 120
🏷️Recipe Tags
❓Frequently Asked Questions
Can I make this salad ahead of time?
Yes, you can prepare the salad up to a day in advance. Store it in an airtight container in the refrigerator and toss again before serving.
What can I use instead of zucchini noodles?
If you don't have a spiralizer, you can use store-bought zucchini noodles or substitute with shirataki noodles for a similar low-carb effect.
