Zucchini (Noodle) Greek Salad

Once again an ultra simple dish, elevated to the maximum, by taking a little time {barely any at all} to prep it with a little love and affection.

I’m not keen on large chunks of raw zucchini in my salad but something happens to the beautiful veg when you bust out the spiralizer. (Or the peeler!) Perfect spirals (or ribbons) of zucchini are the ultimate base for this salad. They adequately soak up the dressing to infuse every bite with a delicious punch of flavour.

This particular zucchini was taken from the veggie patch at our cabin which, for me, makes it extra delicious! As anything from your own garden seems to add an additional element of satisfaction when consuming it. It doesn’t have to be a large garden, start with a small pot of herbs if you are limited with time and space. I assure you they won’t disappoint.

Zucchini (Noodle) Greek Salad

Ingredients

Serves 2

• 1 zucchini – spiralized or use a peeler to make ribbons

• 6-10 cherry tomatoes, halved

• 1/3 to 1/2 cucumber, sliced

• 10 kalamata olives

• A good chunk of feta, crumbled

• Handful of Italian parsley, chopped

• Olive oil and apple cider vinegar to taste

• 1 tbs of Herb de Provence (or any herbs you fancy!)

• Salt and pepper to taste

• Juice from 1/2 lemon

• Crushed clove of garlic

• 1 tsp of chilli peppers (optional)

Directions

• Combine all ingredients in a bowl & toss
• Adjust seasoning to taste

So simple right?!

With regards to oil and vinegar ~ the standard ratio is 3 to 1, however I prefer a little closer to half and half. Play with it to suit your taste!