Zucchini Ribbon Salad with Feta and Kalamata Olives

Zucchini Ribbon Salad with Feta and Kalamata Olives

Thin zucchini ribbons stay crisp under a tangy lemon dressing, feta, and briny olives.

Total 20 min Makes 4 servings Calories 210/serving

Dietary

Vegetarian, Pescatarian, Keto, Wheat free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Allergens

Dairy

Zucchini is shaved into long ribbons with a vegetable peeler, then tossed with a bright lemon-olive oil dressing, crumbled feta, and kalamata olives. Light and quick to assemble, this salad works as a side for grilled meats or a fresh addition to a Mediterranean-style spread.

Ingredients

  • 4 medium zucchini
  • 1/2 teaspoon salt, plus more for seasoning
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 clove garlic, minced
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon freshly ground black pepper
  • 2/3 cup crumbled feta cheese
  • 1/2 cup kalamata olives, pitted and halved
  • 1/4 cup fresh mint leaves, torn
  • 2 tablespoons fresh dill, chopped
  • 1/4 cup thinly sliced red onion

Method

  1. Trim the ends off the zucchini. Using a vegetable peeler or mandoline, shave each zucchini lengthwise into thin ribbons, rotating as you go and stopping when you reach the seedy core.

  2. Place the zucchini ribbons in a colander, sprinkle with 1/2 teaspoon salt, and toss gently. Let sit for 10 minutes to draw out excess moisture, then pat dry with paper towels.

  3. In a small bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, and black pepper.

  4. In a large bowl, combine the zucchini ribbons, red onion, mint, and dill. Drizzle with the dressing and toss gently to coat.

  5. Transfer to a serving platter, then scatter the feta and kalamata olives over the top. Season with additional salt and pepper to taste and serve immediately.

Rate this recipe

★ 4.5 (1)

Comments

    Log in to comment.

    Zucchini Ribbon Salad with Feta and Kalamata Olives

    Zucchini is shaved into long ribbons with a vegetable peeler, then tossed with a bright lemon-olive oil dressing, crumbled feta, and kalamata olives. Light and quick to assemble, this salad works as a side for grilled meats or a fresh addition to a Mediterranean-style spread.

    20 min 4 servings 210 cal

    Ingredients

    • 4 medium zucchini
    • 1/2 teaspoon salt, plus more for seasoning
    • 3 tablespoons extra-virgin olive oil
    • 2 tablespoons fresh lemon juice
    • 1 clove garlic, minced
    • 1/2 teaspoon dried oregano
    • 1/4 teaspoon freshly ground black pepper
    • 2/3 cup crumbled feta cheese
    • 1/2 cup kalamata olives, pitted and halved
    • 1/4 cup fresh mint leaves, torn
    • 2 tablespoons fresh dill, chopped
    • 1/4 cup thinly sliced red onion

    Method

    1. 1

      Trim the ends off the zucchini. Using a vegetable peeler or mandoline, shave each zucchini lengthwise into thin ribbons, rotating as you go and stopping when you reach the seedy core.

    2. 2

      Place the zucchini ribbons in a colander, sprinkle with 1/2 teaspoon salt, and toss gently. Let sit for 10 minutes to draw out excess moisture, then pat dry with paper towels.

    3. 3

      In a small bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, and black pepper.

    4. 4

      In a large bowl, combine the zucchini ribbons, red onion, mint, and dill. Drizzle with the dressing and toss gently to coat.

    5. 5

      Transfer to a serving platter, then scatter the feta and kalamata olives over the top. Season with additional salt and pepper to taste and serve immediately.