Details

• Servings: 4
• Serving Size: 1 cup vegetables, 1 Tbsp dressing

Greek Salad Dressing

Ingredients

• 2 Tbsp extra virgin olive oil
• 2 Tbsp fresh lemon juice
• 1 large garlic clove, finely grated
• 1 tsp lemon zest
• 1/2 tsp dried oregano
• 1/4 tsp organic Dijon mustard
• 1/4 tsp freshly ground black pepper

Preparation

1. In a small mixing bowl, whisk together all of the ingredients (extra virgin olive oil, lemon juice, minced garlic, lemon zest, oregano, Dijon mustard, and black pepper). Set aside.

Grilled Zucchini Greek Salad

Ingredients

• 2 medium zucchini, washed and sliced in half lengthwise
• 1 small red onion, sliced
• 1/2 Tbsp olive oil
• 1 tsp dried oregano
• 1/2 tsp freshly ground black pepper
• 1/2 tsp ground cumin
• 1 cup cherry tomatoes, halved
• 1/2 cup no salt added chickpeas, drained and rinsed
• 1/4 cup reduced fat crumbled feta cheese
• 2 Tbsp roughly chopped fresh basil or parsley, plus additional for garnish

Preparation

1. Preheat grill to high (about 450°F). Place zucchini and sliced onion on a medium rimmed baking sheet. Drizzle with olive oil and sprinkle with oregano, cumin and black pepper; toss gently to combine.
2. Lightly spray grill racks with nonstick cooking spray. Add prepared zucchini and onion to hot grill and cook 5 minutes per side or until softened (Note: be careful not to overcook or the vegetables will get mushy).
3. Remove from grill and place on cutting board. Chop the zucchini and onion into bite-size pieces and place in a large serving bowl. Add remaining ingredients to bowl and toss to combine. Drizzle with Greek salad dressing, toss to combine, garnish with chopped fresh basil or parsley, and serve. This salad can be enjoyed warm or cold. If making ahead of time, do not add the dressing until ready to serve.