Let me introduce you to one of my new favorite salads.
Using zucchini ribbons as the base, this pasta-like salad is light and refreshing, yet bursting with flavor!
It’s a great alternative to traditional leafy green salads, and because the ingredients are sturdier, this dish can be made ahead of time and stored in the fridge for a quick weekday lunch, or side dish–> the flavor gets better as it marinates!
Mediterranean Zucchini Salad
2 large zucchini
juice of 1 lemon
2 Tablespoons red onion, chopped
1 clove garlic, minced
1/4 cup fresh dill, chopped
1 cup cherry tomatoes, halved
1 cup red bell pepper, chopped
3 oz. goat feta crumbles
salt, to taste
To prepare the zucchini ribbons, you’ll need a spiralizer or vegetable peeler.
The spiral slicer makes quick work of the job! I like to set the noodles on a towel to absorb some of the moisture, while I chop up the other vegetables, but it’s not necessary.
Combine the onion, garlic, lemon juice and fresh dill in a bowl, then add the rest of the ingredients and toss! Season with salt, to taste.
For best flavor, allow the flavors to meld together for at least 15 minutes.
Some extra moisture will be released as the veggies marinate, so I like to transfer the salad to a new bowl before serving.
Garnish with additional goat feta, and enjoy!
(For a properly combined meal, you could also top this salad with a piece of baked fish or chicken.)
Mediterranean Zucchini Pasta Salad
- 2 large zucchini
- juice of 1 lemon
- 2 Tablespoons red onion , chopped
- 1 clove garlic , minced
- 1/4 cup fresh dill , chopped
- 1 cup cherry tomatoes , halved
- 1 cup red bell pepper , chopped
- 3 oz . goat feta crumbles
- salt , to taste
- To prepare the zucchini ribbons, you'll need a spiralizer or vegetable peeler. Set the noodles aside on a towel, to absorb some of the moisture, if you like.
- Combine the onion, garlic, lemon juice and fresh dill in a bowl, then add the rest of the ingredients and toss! Season with salt, to taste.
- For best flavor, allow the flavors to meld together for at least 15 minutes. Some extra moisture will be released as the veggies marinate, so transfer the salad to a new bowl before serving.
- Garnish with additional goat feta, and enjoy!
Per Serving: Calories: 381, Fat: 20g, Carbohydrates: 34g, Fiber: 8g, Protein: 20g
Hope you all enjoy it this summer!
Reader Feedback: What’s your favorite light summer dish?
Questions and Reviews
Sounds wonderful and refreshing!
Yum, this salad looks great! I am loving a light salad with tons of veggies..romaine, spinach or collard greens, celery, beets, cherry tomatoes, spring onions and my special new hummus sauce I am going to post soon…it’s amazing!
YUMMY YUMMY! My friend also adds Cidear Vinegar to this to give it a totally different KICK
I bet Mike would love this!
Yes, I think he would! 🙂
This looked so good I couldn’t get it out of my mind, so thank you for inspiring my dinner last night! I didn’t have quite the right ingredients, but it nudged me into a different direction nonetheless and it was delicious!
I made a big batch of this salad and ate it for lunch and dinner yesterday. Absolutely delicious! Thanks for the recipe!
I’m so glad you enjoyed it! 🙂
You and your website simply amaze and inspire me. My son directed me to your website and now all I want to do is be in the kitchen preparing your recipes. Can’t wait to try this one! Thank you for what you do for us. 🙂
I made a batch of this and had it for lunch a few times this week. It was delicious and a great way to use the zucchini from my garden. Thanks!