Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

A great zucchini summer salad!

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Recipe Summary

prep:
20 mins
total:
20 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Peel zucchini into thick strands. Divide between 2 bowls. Divide tomatoes, olives, artichokes, white wine vinegar, and lemon juice between the 2 bowls. Sprinkle feta cheese evenly on top of each and serve.

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Cook's Note:

Substitute goat cheese for the feta, if preferred.

Nutrition Facts

198 calories; protein 7.7g; carbohydrates 27.2g; fat 10.2g; cholesterol 8.4mg; sodium 1257.7mg. Full Nutrition
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Reviews (1)

1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
06/02/2021
6.2.21 Pulled out the not-used-much-anymore spiralizer to use on the zucchini. This was so close to a traditional Greek salad that I did take the liberty of adding a few extra ingredients. I added some oregano, freshly-ground black pepper, and a drizzle of olive oil (but no cucumbers). For my taste, I would have preferred the bolder red wine vinegar, but we still enjoyed this for lunch today. Read More
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