Ingredients:

  • 2 medium zucchini (approx. 1 lb / 450g)
  • 1/2 cup (50g) crumbled feta cheese
  • 1/4 cup (15g) thinly sliced red onion
  • 2 tbsp (8g) fresh parsley, chopped
  • 1 cup (150g) cherry tomatoes, halved
  • 3 tbsp (45ml) extra virgin olive oil
  • 2 tbsp (30ml) fresh lemon juice
  • 1 tsp (5g) lemon zest
  • 1 clove (3g) garlic, minced
  • 1/2 tsp (3g) dried oregano
  • 1/4 tsp (1.5g) salt
  • 1/4 tsp (1.2g) black pepper

Instructions:

  1. Wash and dry the zucchini. Using a vegetable peeler, shave the zucchini lengthwise into wide, thin ribbons until you reach the seedy core. Place ribbons in a large mixing bowl.
  2. In a small jar or bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, oregano, salt, and pepper until the dressing is opaque and creamy.
  3. Pour the vinaigrette over the zucchini ribbons and sliced red onions. Toss gently and let the salad sit at room temperature or in the fridge for 30 minutes to soften the zucchini.
  4. Just before serving, gently fold in the halved cherry tomatoes, crumbled feta, and fresh parsley.