Ingredients:

  • 3 large zucchini (approx. 750g), ends trimmed
  • 1 tsp (6g) sea salt
  • 4 oz (115g) Genoa salami, sliced into strips
  • 1/2 cup (75g) cherry tomatoes, halved
  • 1/2 cup (70g) English cucumber, diced
  • 1/4 cup (40g) red onion, thinly sliced
  • 1/2 cup (65g) Kalamata olives, pitted and halved
  • 1/2 cup (60g) feta cheese, crumbled
  • 1/2 cup (120ml) extra virgin olive oil
  • 1/4 cup (60ml) red wine vinegar
  • 1 clove garlic, minced
  • 1 tsp (1g) dried oregano
  • 1/2 tsp (0.5g) dried basil
  • 1/2 tsp (3g) Dijon mustard
  • 1/4 tsp black pepper

Instructions:

  1. Using a vegetable peeler or mandoline, shave the zucchini into long, wide ribbons, stopping once you reach the seedy core.
  2. Place ribbons in a colander, toss with 1 tsp of sea salt, and let sit for 10 minutes to sweat out excess moisture.
  3. In a small jar or bowl, whisk together the olive oil, red wine vinegar, minced garlic, oregano, basil, Dijon mustard, and black pepper until emulsified.
  4. Pat the zucchini ribbons thoroughly dry with paper towels to ensure a crisp texture.
  5. In a large mixing bowl, combine the zucchini ribbons, salami, cherry tomatoes, cucumber, red onion, olives, and feta cheese.
  6. Pour the dressing over the salad, toss gently to coat, and serve immediately or refrigerate for 30 minutes to allow flavors to meld.