Try this Greek Zucchini Orzo Salad recipe, or contribute your own.
- 1/4 teaspoon dried oregano
- 1 teaspoon dijon mustard
- 2 tablespoons lemon juice
- 1/4 teaspoon dried basil
- pepper to taste
- 1 tablespoon extra virgin olive oil
- for the salad:
- for the dressing:
- 1.5 cups seeded and chopped roma tomatoes
- 1/2 up halved pitted kalamata olives
- 1/3 up crumbled feta cheese
- 1 cup canned artichoke hearts drained and quartered
- 1 cups baby spinach
- 1/4 up diced red onion
- 1.5 tablespoons red wine vinegar
- 1/4 teaspoon dried parsley
- for the orzo:
- 1.5-2 medium zucchinis blade c/d
- Carbohydrate 1.28327112462595 g
- Cholesterol 0 mg
- Fat 2.27995249998633 g
- Fiber 0.460041670149024 g
- Protein 0.44336583337331 g
- Saturated Fat 0.31313991666312 g
- Serving Size 1 1 -4 (25g)
- Sodium 27.5815884775657 mg
- Sugar 0.823229454476928 g
- Trans Fat 0.0792439166644132 g
- Calories 26 calories
Step-by-step
- Place the zucchini noodles into a food processor and pulse until orzo-shaped (like a longer rice.) Be careful not to over-pulse, as zucchini is moist and will become mushy. Pat dry and set aside.
- Combine all of the ingredients for the dressing into a bowl and whisk together. Taste and adjust to your preference.
- Place all of the ingredients for the salad along with the zucchini in a large mixing bowl and pour over the dressing. Toss thoroughly to combine and serve or save in the refrigerator for up to 4 days for maximum freshness.
Why does doubling this recipe instantly turn the bowl into a watery soup? Processing raw zucchini into faux pasta releases locked intracellular moisture immediately upon contact with salt and acid, meaning that scaling quantities upward requires a deliberate extraction step that standard proportions ignore. While a single batch holds its integrity for up to four days in the refrigerator, multiplying the volume without increasing the resting time for liquid drainage guarantees soggy results.
Handling the Moisture Barrier
Zucchini releases water aggressively once the cell walls are ruptured by a food processor blade or a chef's knife. Pulse the vegetable just until it reaches a rice-like grain, then transfer the shreds to a fine-mesh strainer and press firmly with paper towels to extract excess liquid before introducing any dressing. Whisking the extra virgin olive oil, lemon juice, and red wine vinegar separately allows the mustard to act as an effective emulsion stabilizer, preventing the liquids from immediately separating when pooled over the dense mix of kalamata olives, artichoke hearts, and feta cheese.
- Double check that canned artichoke hearts are thoroughly drained and quartered to prevent localized pooling of brine.
- Substitute the dairy-based feta with a plant-based alternative at a one-to-one ratio if accommodating vegan preferences, though fat content will shift the mouthfeel.
- Monitor the food processor closely, as processing past three short pulses turns the zucchini into puree rather than distinct grains.
