Fresh, light, and healthy, with juicy tomatoes, briny olives, crumbly feta cheese, and a light lemon and oregano dressing, all the flavors of the Mediterranean shine in Zucchini Noodles (Zoodles) Greek Salad.
Zucchini Noodles (Zoodles) Greek Salad
Kids have the most bizarre concept of time and aging. I think this is especially true when they haven’t lost someone close to them in their lifetime. The Hubby’s dad and grandparents and three of my four grandparents all passed away before The Bug was born, and he has been blessed to know my 87-year old grandfather for all of his four years so far. So honestly I don’t think he knows what happens as people get older and older. And honestly, I’m not really ready to explain it yet, since I don’t have to.
So what does he think? Well, he pretty much thinks we’re all Benjamin Button. He always talks about what is going to happen when he gets big and Mommy or Daddy or Grandma or Grandpa get small. Sounds totally adorable, right?
Yeah, it’s not.
Because usually what comes out of his mouth are things like, “When I get older and you are small, I’m going to put you in timeout.” Or, “When I get big and Grandma gets old and small, I’m going to be in charge and tell her what to do.” Or my favorite, “When I grow up and Daddy gets little, I’m going to have to change his diapers.”
Oh wait, that third one might actually be true someday.
Well, maybe we will all reverse the signs of aging if we eat healthy things like this…
Have you all jumped on the “zoodle” bandwagon yet? I’ve made cooked zucchini noodles and eaten them in place of pasta with tomato sauce, and they are so yummy, but I wasn’t so sure about in a raw salad. Actually, I was pretty sure I’d like them, but I was more concerned about The Hubby. I totally expected him to reluctantly eat a few bites, so I made an entire Mediterranean feast (which you’ll see on Sunday) in order to ensure that there was plenty of other food, but he was totally into this Zucchini Noodles (Zoodles) Greek Salad.
I saw a similar recipe using cucumbers on Skinnytaste, but his tummy and cucumbers do not get along, so I went the zucchini route. Now you could eat this right away, and I totally would, but I made it a few hours in advance, and I think marinating in the lemon herb Greek-style dressing helped to slightly tenderize the zucchini, while still keeping them, shall we say, al dente. They had a crispness and freshness that pared so well with this classic Greek salad combination of tomatoes, feta cheese, and Kalamata olives. I probably could have eaten the entire bowl of zoodles!
I will be honest, my zucchini- and tomato-hating Bug was not really a fan. Even in noodle form, he just doesn’t dig the zukes. I even peeled them, on Lori‘s suggestion, to make them look more noodle-y. No luck! But he tried some, so I call that a win. Little King Stuff, though? Well, he devoured three plates full. Kid is an eating machine!
Have you tried “zoodles” yet?
- Juice of a lemon (about ¼ cup)
- 1 Tablespoon balsamic vinegar
- 1 Tablespoon olive oil
- 1 teaspoon fresh oregano, finely chopped
- kosher salt & pepper
- 2 medium zucchini, peeled if desired
- 1 cup grape or cherry tomatoes, halved
- ½ cup pitted kalamata olives, halved
- 2 oz crumbled feta cheese
- In a small bowl, whisk together the lemon juice, balsamic vinegar, olive oil, oregano, and salt and pepper, to taste, and set the dressing aside.
- Using a vegetable spiral cutter, cut the zucchini into zucchini noodles.
- In a large bowl, gently toss together the zucchini noodles, tomatoes, olives, feta and the dressing until combined and evenly coated.
Need some more zucchini recipes?
Plus a few from my friends…
- Zucchini Stuffed with Goat Cheese & Marinara from The Wicked Noodle
- Chocolate Zucchini Muffins from My Whole Food Life
- Zucchini Rice Gratin from Delaware Girl Eats