Greek Zucchini Salad With Crumbled Feta Recipes

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GREEK ZUCCHINI SALAD WITH CRUMBLED FETA



Greek Zucchini Salad With Crumbled Feta image

This is from the May 2007 issue of Vegetarian Times. Cut the zucchini in ribbons with a vegetable peeler. Note marination time.

Provided by dicentra

Categories     Vegetable

Time 10m

Yield 6 serving(s)

Number Of Ingredients 10

3 tablespoons lemon juice
2 teaspoons grated lemon zest
1 garlic clove, minced (about 1 tsp.)
1/3 cup olive oil
2 medium zucchini, peeled into thin ribbons (about 4 cups)
1 medium sweet onion, thinly sliced (about 1 cup)
1/2 cup crumbled feta cheese
2 green onions, chopped (about 1/4 cup)
1 tablespoon chopped of fresh mint
1 tablespoon chopped fresh parsley

Steps:

  • Whisk together lemon juice, lemon zest and garlic in large serving bowl. Gradually whisk in oil.
  • Season with salt and pepper. Add zucchini and onion, and toss to coat. Cover and marinate overnight, or up to 2 days.
  • Sprinkle with feta, green onions, mint and parsley just before serving.

Nutrition Facts : Calories 162.3, Fat 14.8, SaturatedFat 3.6, Cholesterol 11.1, Sodium 148.5, Carbohydrate 6, Fiber 1.3, Sugar 2.8, Protein 3

GREEK ZOODLE SALAD



Greek Zoodle Salad image

Zoodles (zucchini noodles) are all the rage and I keep looking for new ways to prepare them. I decided to combine my love of Greek salad with the zoodles and came up with this recipe. A great alternative to high-carb pasta salads!

Provided by France C

Categories     Salad     Vegetable Salad Recipes     Zucchini Salad Recipes

Time 25m

Yield 4

Number Of Ingredients 10

2 zucchini
¼ English cucumber, chopped
10 cherry tomatoes, halved, or more to taste
10 pitted kalamata olives, halved, or more to taste
¼ cup thinly sliced red onion
2 ounces crumbled reduced-fat feta cheese
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon dried oregano
salt and ground black pepper to taste

Steps:

  • 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.
  • 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.

Nutrition Facts : Calories 146.6 calories, Carbohydrate 9.1 g, Cholesterol 5 mg, Fat 11.1 g, Fiber 2.1 g, Protein 5 g, SaturatedFat 2.3 g, Sodium 391.4 mg, Sugar 2.6 g

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