Greek Zucchini “Orzo” Salad
Prep Time 30 minutes mins
Total Time 30 minutes mins
Servings 3 -4
- For the salad:
- 1.5 cups seeded and chopped roma tomatoes
- 1/2 cup halved pitted kalamata olives
- 1/3 cup crumbled feta cheese
- 1 cup canned artichoke hearts drained and quartered
- 1 cups baby spinach
- 1/4 cup diced red onion
- For the dressing:
- 1.5 tablespoons red wine vinegar
- 1 tablespoon extra virgin olive oil
- 1 teaspoon Dijon mustard
- 2 tablespoons lemon juice
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried parsley
- 1/4 teaspoon dried basil
- pepper to taste
- For the orzo:
- 1.5-2 medium zucchinis Blade C/D
Place the zucchini noodles into a food processor and pulse until orzo-shaped (like a longer rice.) Be careful not to over-pulse, as zucchini is moist and will become mushy. Pat dry and set aside.
Combine all of the ingredients for the dressing into a bowl and whisk together. Taste and adjust to your preference.
Place all of the ingredients for the salad along with the zucchini in a large mixing bowl and pour over the dressing. Toss thoroughly to combine and serve or save in the refrigerator for up to 4 days for maximum freshness.