Mediterranean Zucchini Salad Recipe.
If you want a whole bunch of flavor with very few carbs then this is the recipe for you.
From the peppery taste of fresh arugula to the salty appeal of Kalamata olives, preserved lemons, and feta cheese, there is nothing bland or boring about this Mediterranean Zucchini Salad recipe. Click To Tweet
This robust salad has enough presence to serve as a light, yet satisfying, main course – or it can act as the perfect complement to more neutral dishes, like grilled chicken breast or a mild white fish.
- 1 pound spiralized zucchini
- salt and pepper, to taste
- 2 T. olive oil
- 3 cloves garlic, peeled and minced
- 1 large or 2 medium tomatoes, washed and chopped, seeds and excess liquid removed
- 12–15 large fresh basil leaves, washed, dried and cut into thin strips
- 2 t. fresh oregano with stems removed and chopped
- ½ c. Kalamata olives
- ¼ red onion, thinly sliced
- ½ c. fresh or preserved lemons, chopped into small chunks with rinds
- 2 c. fresh arugula
- 2 T. Parmigiano-Reggiano cheese, freshly grated
- 3 oz. block feta cheese, cut into equal sized chunks
- To make the vinaigrette, whisk the olive oil, vinegar, lemon juice, and mustard together in a small bowl until blended smooth.
- Season with salt and pepper and set aside.
- Add olive oil and garlic to a cold pan and set heat to medium-high.
- Sauté for approximately 2 minutes before adding chopped tomato.
- Cook for 3 minutes or until the tomato softens.
- Remove from heat.
- In a large bowl, combine the cooked tomato and garlic mixture with the basil, oregano, olives, red onion, and preserved lemons.
- Add the cooked pasta, arugula and both types of cheese.
- Finally, add the vinaigrette and toss to combine.
- Season with salt and pepper, to taste.
- Cover and refrigerate until ready to serve.
You can use fresh or preserved lemons to make this recipe. I recommend trying the preserved lemons because they add more intense flavor.
These can be purchased HERE or you can learn how to make Salt Cured Preserved Lemons HERE.
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