Greek Zucchini Salad
User Reviews
5
Greek Zucchini Salad
Description
This salad utilizes zucchini ribbons created by thinly slicing zucchini, which are salted and left to sweat to remove excess moisture, resulting in tender yet firm ribbons. Red onion adds sharpness, while cherry tomatoes contribute sweetness and juiciness. Crumbled feta introduces creaminess and saltiness, balanced by the briny flavor of kalamata olives. Fresh parsley brightens the overall profile.
The dressing combines olive oil with apple cider vinegar, lemon juice, oregano, salt, and pepper, providing a tangy and herbaceous coating. The salad ingredients are mixed well and dressed evenly to integrate these flavors. The preparation method tempers the zucchini’s moisture, maintaining a pleasant texture without sogginess.
This dish is suited as a light summer salad or side, bringing together fresh vegetables and traditional Greek flavors. It pairs well with grilled dishes or can stand alone as a vegetarian option.
Practical tips include making the vinaigrette and prepping zucchini ribbons ahead of time, with refrigerated storage of the dressing up to three days and assembled salad best consumed within 24 hours. The feta and dressing can be added just before serving if prepared earlier to preserve textures.
Ingredients
- 4 cups zucchini
- 1/2 cup red onion sliced thinly
- 10 oz cherry tomato cut in half
- 4 oz feta cheese crumbed
- 1 cup kalamata olives
- 2 tablespoons parsley fresh
- 1/2 teaspoon kosher salt to sweat zucchini
Dressing
- 1/4 cup olive oil
- 3 tablespoons apple cider vinegar
- 1 teaspoon oregano
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper ground
- 1 tablespoon lemon juice
Instructions
- Sweat Zucchini: Ribbon zucchini with either a mandoline set to 1/16 of an inch or with a Y-peeler. LIne in a colander and sprinkle with a little salt (1/2 tsp), and gently mix. Let sweat over the sink or over a bowl to release excess moisture for at least 30 minutes. Once done, pat dry with paper towels and add to a bowl.
- Prep Vinaigrette: Meanwhile, add all of the vinaigrette ingredients to a Pyrek with a pour spout and whisk until well combined and emulsified.
- Assemble Salad: Add all salad ingredients to a large bowl and mix well. Dress with vinaigrette and then mix again. Finish with fresh parsley.
- Serve and Enjoy!
Notes
- Kalamata olives can be substituted with black olives if preferred.
- Zucchini ribbons may be replaced by zucchini noodles for a similar texture.
- Cherry tomatoes can be swapped with grape or any small tomatoes, chopped or halved.
- Apple cider vinegar in the dressing can be replaced with white vinegar.
- The vinaigrette can be made in advance and stored refrigerated for up to 3 days.
- Zucchini ribbons can be prepped a few hours ahead; add feta and dressing just before serving for best texture.
- The assembled salad is best eaten within 24 hours to maintain freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 180 kcal
% Daily Value*
| Calories | 180kcal | 9% |
| Carbohydrates | 5g | 2% |
| Protein | 4g | 8% |
| Fat | 17g | 26% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 10g | 50% |
| Cholesterol | 17mg | 6% |
| Sodium | 767mg | 32% |
| Potassium | 165mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 518IU | 10% |
| Vitamin C | 15mg | 17% |
| Calcium | 122mg | 12% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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