Zucchini Ribbon Greek Salad

Zucchini gives an extra hit of green-veg greatness to this Mediterranean fave.

The ribbons are easy to make with a peeler.

Total Time:
Level: Easy
Yield: 4


  • 3 c. cherry or grape tomatoes (any colors), halved
  • 2 zucchini and/or yellow summer squash (about 12 oz), sliced into thin ribbons with a vegetable peeler or mandoline
  • ½ red onion, very thinly sliced
  • ½ c. rinsed and drained chickpeas
  • 1½ c. diced cucumber
  • 3 tbsp. chopped dill
  • ¾ c. crumbled feta cheese
  • 3 tbsp. red wine vinegar
  • ¼ c. extra-virgin olive oil
  • ¾ tsp. coarse salt
  • pepper


  1. Tossall the ingredients in a serving bowl, seasoning with pepper to taste.

256 cal, 19 g fat (5 g saturated), 7 g protein, 15 g carb, 6 g sugar, 4 g fiber, 615 mg sodium, 19 mg cholesterol per serving

This recipe originally appeared in the July/August 2016 issue of Dr. Oz The Good Life.

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