Name: Greek Zoodle Salad
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Zucchini - 2; English cucumber, chopped - ¼; Cherry tomatoes, halved, or more to taste - 10; Pitted kalamata olives, halved, or more to taste - 10; Thinly sliced red onion - ¼ cup; Crumbled reduced-fat feta cheese - 2 ounces; Extra-virgin olive oil - 2 tablespoons; Fresh lemon juice - 2 tablespoons; Dried oregano - 1 teaspoon; Salt and ground black pepper to taste - 1 teaspoon

Ingredients for - Greek Zoodle Salad

1. Zucchini 2

2. English cucumber, chopped ¼

3. Cherry tomatoes, halved, or more to taste 10

4. Pitted kalamata olives, halved, or more to taste 10

5. Thinly sliced red onion ¼ cup

6. Crumbled reduced-fat feta cheese 2 ounces

7. Extra-virgin olive oil 2 tablespoons

8. Fresh lemon juice 2 tablespoons

9. Dried oregano 1 teaspoon

10. Salt and ground black pepper to taste 1 teaspoon

How to cook deliciously - Greek Zoodle Salad

1 . Stage

Cut zucchini into noodle-shaped strands using a spiralizing tool. Place "zoodles" in a large bowl and top with cucumber, tomatoes, olives, red onion, and feta cheese.

2 . Stage

Whisk olive oil, lemon juice, oregano, salt, and pepper together in a bowl until dressing is smooth; pour over "zoodle" mixture and toss to coat. Marinate salad in refrigerator for 10 to 15 minutes.