Greek-Style Zucchini Noodles with Tomatoes, Olives, and Feta

Directions

Whisk together olive oil, lemon juice, red wine vinegar, Greek Seasoning, Greek oregano, and fresh-ground black pepper to make the dressing. Cut cherry tomatoes in half and let them drain in a colander if they seem quite juicy. Drain olives and cut in half. Chop red onion and crumble the Feta. Mix drained tomatoes, olives, red onion, and Feta with the dressing, stirring gently. Wash zucchini if needed and cut off stem and blossom end. Cut a slit lengthwise going halfway through each zucchini. Use one of the Three Ways to Make Noodles from Zucchini to make short, medium thick zucchini noodles. Heat the 2 tablespoons olive oil over medium-high heat in the largest frying pan you have. Add the garlic cloves and cook just until the garlic is fragrant, about 1 minute. Remove garlic before it starts to brown or it will leave a bitter taste. Stir the 1 tsp. Greek seasoning into the oil, then add the noodles and stir-fry over high heat just until the noodles start to soften, about 2 minutes. Turn off heat and stir in the tomato-olive mixture. Serve right away, with a little more Feta sprinkled on top if desired. If this makes more than you’ll eat at one time, I’d cook all the zucchini noodles, but only mix the tomato-olive mixture into the amount of noodles that will be eaten at that meal. Keep the cooked noodles and extra tomato-olive mixture in the fridge; then heat the noodles and mix in the Greek mixture right before you eat the leftovers. .