Description
A fresh and vibrant salad featuring spiralized zucchini in place of traditional pasta, perfect for busy families seeking a healthy, low-carb option.
Ingredients
- 4 medium zucchini, spiralized
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, chopped
- 1/2 small red onion, thinly sliced
- 1/2 cup pepperoncini or banana peppers, sliced
- 1/2 cup black olives or Kalamata olives, sliced
- 1/2 cup mini mozzarella balls or diced provolone
- 1/4 cup grated Parmesan
- Fresh basil and parsley for garnish
- 1/3 cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 2 teaspoons Dijon mustard
- 1 large garlic clove, pressed
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon onion powder
- 1/4 teaspoon red pepper flakes (optional)
- 3/4 teaspoon fine sea salt
- 1/2 teaspoon black pepper
Instructions
- Begin by spiralizing the zucchini until you obtain lovely ribbons and place them in a large colander; sprinkle with half the sea salt and let sit for about 10–15 minutes to draw out excess moisture.
- In a mixing bowl, drizzle half of your dressing over the zoodles, tossing gently to coat.
- Add cherry tomatoes, cucumber, red onion, olives, sliced peppers, and cheese to the zoodles; gently fold together.
- Pour the remaining dressing over the salad and toss to coat evenly.
- Taste and adjust the seasoning, adding more vinegar or lemon juice if necessary.
- Chill the salad in the refrigerator for at least 20 minutes before serving.
- Just before serving, toss again and top with fresh basil and parsley.
Notes
Best enjoyed cold and can last up to three days in the fridge. Customize ingredients based on family preferences.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Italian