- 2 large zucchinis
- ½ cucumber, chopped
- 10 cherry tomatoes, halved
- 10 kalamata olives, pitted
- ¼ cup thinly sliced red onion
- 4 tablespoons feta cheese
- 2 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon red wine vinegar
- 1 teaspoon dried oregano
- Sprinkle of sea salt and ground black pepper
- Cut the ends of the zucchini off and use a spiralizer to make the zucchini noodles. Place the zucchini noodles in a large bowl and top with cucumber, tomatoes, olives, red onion, and feta cheese.
- Whisk olive oil, lemon juice, red wine vinegar, oregano, sea salt, and pepper together in a bowl until dressing is smooth; pour over noodles and toss to coat.
- Allow salad to sit in refrigerator for 10 to 15 minutes before serving.