Description
Marinated lemon and herb zucchini tossed with olives, feta, tomatoes, and pickled red onion!
Ingredients
Scale
- 1 small red onion, quartered and thinly sliced
- 1/2 cup apple cider vinegar
- 2 tablespoons honey
- 1 cup water
- 4 medium zucchini (mix of yellow and green)
- 4 tablespoons olive oil
- 4 tablespoons fresh lemon juice
- 1/2 cup fresh basil
- 1/2 cup fresh parsley
- 1 tablespoon fresh oregano
- 10 oz cherry tomatoes (about 2 cups) sliced in half
- 1/2 cup crumbled feta cheese
- 1/2 cup greek kalamata olives, sliced in half
- kosher sea salt
- fresh ground pepper to taste
Instructions
- Prepare the pickled red onion: bring honey, water, pinch of salt and the apple cider vinegar to a simmer. Pour over thinly sliced red onion. Set aside for at least one hour. You will have leftover onion. Store this goodeness in the fridge and top salads and sandwiches!
- Dressing: Blend olive oil, lemon juice, and herbs until smooth.
- Zucchini: Using a peeler, peel the zucchini into ribbons and stop when you hit the seedy core. (Discard the core). Sprinkle lightly with coarse kosher sea salt. Toss zucchini ribbons with the dressing. Wrap and set aside in fridge until ready to assemble (let marinate in fridge at least 30 minutes before serving.)
- Assembly: Toss marinated zucchini with the tomatoes, olives, feta, and about 1/4- 1/2 cup of the pickled red onion. Finish with freshly ground pepper and more feta if desired!