Zucchini Noodle Salad
Recently my sister and I took our kids to Santa Cruz for a fun getaway and cousin time. Along the way we stopped at a pizza place in Campbell, CA and had this delicious zucchini noodle salad. It was packed with flavor and different veggies (roasted red peppers, olives, fresh and sundried tomatoes, artichokes) and had this spicy, tangy light dressing to it. The best part was that my niece, who was all of 1 years old, was shoveling this salad into her mouth by the fistful. She loved it! My sister was used to her eating so well but I was so impressed! I mean, there was a good amount of kick to this salad and nothing but veggies. Future foodie there. After the trip my sister said she was still thinking about that salad and asked me if I could try to recreate it. So here is my best effort to do it justice.
I started by making the dressing. This is always a good first step because you can do it ahead if you need to and just store it in the fridge until you are reading to make the salad. Will save for several days if covered.
That little step aside the rest is easy. I actually took a little short cut and bought my zucchini noodles already spiraled (thanks Whole Foods). But you can easily do this step at home if you have the attachment to a food processor or a spiralizer. If you use store bought please note I did not use the whole package on this recipe.
Then it’s just chop and assemble! That’s it. It really couldn’t be easier. I like it when the dressing has a chance to soak into the salad a bit with this one because there isn’t lettuce and the other ingredients are all pretty hearty and can stand up to the dressing. On that note, you might not need all the dressing in the recipe. I’d recommend adding about half and then seeing where you are at. Also, I think it’s best at room temperature and not chilled from the fridge.
Here’s what the zucchini and fresh tomatoes looks like before I added the rest of the yumminess…
- 1/2 cup extra olive oil
- 2 tsp lemon zest and 2 Tablespoons
- 3/4 tsp dried parsley
- 1/2 to 3/4 teaspoon chili flakes (start with 1/2 and add from there as desired)
- 3/4 tsp kosher salt
- 1 large clove garlic, minced
- 1/4 teaspoon pepper
- 1- 14oz can artichoke hearts, roughly chopped
- 3 cups spiralized zucchini (packed) -about 1/2 of a 14 oz store bought package or 3 med zucchini
- 3/4 Kalamata olives, pitted
- 1 cup roasted red peppers (jarred)
- 1/2 cup sundried tomatoes
- 1 cup fresh mini tomatoes, halved
- 3/4 cup crumbled feta
- toasted pine nuts for garnish
- pinch of salt and pepper
- Combine the lemon zest and juice wit the olive oil and whisk in the dried parsley, chili flakes, garlic, salt and pepper. Set aside or refrigerate up to 3 days.
- Combine the vegetables in a large bowl and dress with 1/2 of the dressing. Add more as desired. Place on a large platter and sprinkle with feta and pine nuts and more salt and pepper if desired.