This Fermented Greek Zoodle Salad is the perfect way to use up all those zucchinis!
Summertime and refreshing chilled foods go hand-in-hand, which is why I love to enjoy Greek salads throughout the season. I’ve had a variety of Greek salads over the years, with varying degrees of tastiness, both at home and in restaurants. While I usually prefer a restaurant style salad, I have been determined to make one at home that rivals anything I’ve found.
Additionally, Matt and I were lucky enough to spend some time in Greece during our travels abroad, and we ate a LOT of Greek salads. So, whenever I have the opportunity to try and emulate food from our time on the road I jump at the chance. It is a nice way to bring back some memories and laugh about that carefree time in our lives! 😉
I’ve never consumed or even seen a fermented style Greek Salad, so this was something I was very interested in testing out in the kitchen. And since I love to add fermented foods into my diet wherever possible, I took on the challenge of making a Fermented Greek Salad.
So, I introduce to you my Fermented Greek Zoodle Salad.
As you probably guessed, the salad uses zucchini instead of cucumbers. Save your cucumbers for pickles and make use of all that zucchini!
LOVE LOVE LOVE – Enjoy!
Recipe for Fermented Greek Zoodle Salad
For the salad:
1/4 red onion, chopped
1 roma tomato, diced
10-12 kalamata olives, halved
For the dressing:
3 tbs olive oil
1 tbs balsamic vinegar
1 tbs lemon juice
1/4 tsp garlic powder
1/4 tsp dried oregano
First squeeze the water out of your fermented zoodles. I did this by putting the zoodles in a mesh strainer and using my fist to squeeze the water out. You don’t have to get it all out but you don’t want your finished product to be sitting in a pile of water either.
Next, mix up all ingredients for the dressing and set aside.
Then cut up the red onion, roma tomato and kalamata olives. Place the zoodles in a big salad bowl and top with other veggies. Pour the dressing over everything and toss to combine. Top with fresh feta and a sprinkle of dried oregano.
Have you used zoodles in a cold salad? What’s your favorite zoodle salad recipe?