mediterranean zoodle salad with tomatoes, feta, and pine nuts
Equipment: Spiralizer or vegetable peeler. Two dinner-sized plates. Small watertight jar.
  • 2 zucchinis
  • 2-3 tomatoes (I used colorful heirloom tomatoes in the photo, but any kind will do)
  • 4-8 oz. feta cheese, crumbled or cut into small dice (use more if you are serving this as a main course)
  • 2 oz. (1/4 c.) pine nuts, toasted
  • ½ lemon's juice
  • ¼ c. olive oil
  • 1 tsp. dried oregano
  • 1 tsp. agave nectar or ½ tsp. sugar
  • Sea salt & freshly ground pepper to taste
  • Fresh parsley for garnish (optional
  1. To make the dressing: In a small watertight jar, like a jelly jar, place the lemon juice, olive oil, oregano, agave nectar or sugar, a large pinch of sea salt and a few twists of freshly ground pepper. Tightly seal with the lid and shake until all ingredients are well combined and emulsified (thick).
  2. To make the zoodles: Peel the zucchinis, and slice off the stem end so it is flat. Attach whatever size blade you like to your spiralizer - I like the one that is noodle-sized, but you could make this with ribbons as well. Attach the flat end of the zucchini to your spiralizer and crank away to make the zoodles. Place one zucchini's worth of zoodles on each dinner plate. Using a sharp knife, cut the mass of zoodles into "quarters". This will make eating them easier, I promise!
  3. Assemble the salad: Slice your tomatoes into wedges and arrange on top of the zoodles. Sprinkle with feta cheese. Drizzle with the dressing, then top with pine nuts and parsley (if using). Serve and enjoy!!
Recipe by radish*rose at