Ingredients

  • 3/4 cup red onion, chopped
  • 1 cup cucumber, peeled and chopped
  • 1/2 cup canned artichokes, drained and chopped
  • 1 cup Olivino Delezia Sweet Garlic Cloves
  • 2 cups fresh cherry tomatos, chopped
  • 1/2 cup orange bell pepper, chopped
  • 1 cup kalamata olives, chopped
  • 5-8 zucchini, zoodled
  • 1-2 tsp dried oregano
  • 1 tsp kosher salt
  • 1 tsp ground black pepper
  • 1/2 tsp mustard powder
  • 1/3 cup Olivino Pinot Noir Vinegar
  • 1/3 cup Olivino Basil Olive Oil
  • 3/4 cup feta cheese

  Directions

  1. Steam zoodles for 1-2 minutes. Once steamed, remove from water and refrigerate
  2. Combine all chopped vegetables in a large mixing bowl
  3. In a seperate bowl, thoroughly whisk together vinegar, olive oil and seasoning (or use Emulstir available at Olivino)
  4. Top vegetables with the vinaigrette dressing and marinate in refrigerator for 2-3 hours
  5. When ready to serve, combine zoodles with vegetable salad mixture, mix well and enjoy!