spiralized greek salad

spiralized greek salad

recipe image
Best served immediately. Use more or less olives or herbs if you like! Skip the cheese for a vegan salad!


  • * 1, zucchini
  • * 1/2 hothouse cucumber,
  • * 1/4 cup chopped sun dried tomato
  • * 1/4 cup chopped black olive
  • * 1 cup chopped tomato
  • * 1, 14-ounce can artichoke heart, quartered
  • * 1/2 cup chopped parsley
  • * 1/2 cup crumbled feta (skip for a vegan salad)
  • * 1 tablespoon chopped fresh dill
  • * dressing ingredient
  • * 1/2 teaspoon dried oregano
  • * 3 tablespoon extra virgin olive oil
  • * 3 tablespoon cider vinegar juice or lemon juice
  • * salt and pepper to taste


  1. Spiralize the zucchini and set aside. Spiralized the cucumber and tightly wrap in a paper or dish towel, to remove excess moisture.
  2. In a large mixing bowl mix the sun-dried tomato, olives, tomato, artichoke, parsley, feta, and dill. Set aside.
  3. Prepare the dressing. In a small canning jar combine the dill, oregano, olive oil and vinegar, cover with tight fitting lid and shake to combine; season with salt and pepper.
  4. Add the zucchini and cucumber to the mixed vegetables. Stir in the dressing and serve.

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