Ingredients
- 2 medium zucchini, thinly sliced or ribboned
- 1/3 cup crumbled feta cheese
- 1/4 cup plain Greek yogurt
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- 1 tablespoon fresh dill, chopped
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Toasted pine nuts (optional topping)
- Cherry tomatoes, halved (optional topping)
- Extra feta cheese (optional topping)
Instructions
- Wash the zucchini and slice it into very thin rounds or ribbons using a vegetable peeler or mandoline.
- Place the sliced zucchini in a large bowl.
- In a small bowl, combine the crumbled feta cheese, Greek yogurt, olive oil, lemon juice, minced garlic, chopped dill, salt, and black pepper.
- Whisk the mixture until smooth and creamy. Add a small splash of water or olive oil if a thinner dressing is desired.
- Pour the dressing over the zucchini.
- Gently toss until the zucchini is evenly coated with the dressing.
- Add optional toppings such as toasted pine nuts, cherry tomatoes, or extra feta.
- Let the salad rest for about 5 minutes before serving so the flavors blend.
Notes
- Thinly sliced cucumber can be added for extra freshness and crunch.
- Fresh herbs like parsley or basil work well as additional flavor variations.
- Chickpeas or quinoa can be added to make the salad more filling.
- The feta dressing can be prepared ahead and stored in the refrigerator for up to 2 days.
- Store leftovers in an airtight container in the refrigerator for up to 1 day.
- Add a small squeeze of lemon juice before serving leftovers to refresh the flavors.
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 3g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 25mg