Ingredients
Units
Scale
- 2 medium zucchini, spiralized
- 1 pint grape tomatoes, halved
- 1/4 cup feta cheese
- 1/4 cup basil, julienned
- 2 Tablespoons extra-virgin olive oil
- 2 Tablespoons lemon juice
- Pepper, to taste.
Instructions
- Spiralize the zucchini: Use the ‘spiralizer’ to cut the zucchini into noodle like strands. If you don’t have a spiralizer you can use a mandolin (just watch your hands!) or simple dice the zucchini into to tiny cubes.
- Add the tomatoes and cheese. Halve the tomatoes and crumble the feta cheese. Mix altogether with the zoodles.
- Make the Vinaigrette: Whisk the lemon juice, olive oil, black pepper, and basil altogether until thoroughly mixed. Drizzle the vinaigrette over the zoodle mixture.
- Garnish & Serve: Add any extra basil, if you like. Add more pepper if desired. Serve and enjoy!
Notes
*This salad is best served immediately. The zucchini doesn’t hold up as it sits in the vinaigrette over time. That’s the only downfall (if there is a downfall).
*Remember, you can always add some diced cucumber and red onion if you like those. And you can serve it over greens as well. I kept it super simple to try and let the zucchini shine.
- Prep Time: 10
- Category: Sides