First of all, thank you so, so much for all the nice comments I received about last week’s post. It means a lot to me to hear from you! I even heard from a cousin whom I have never met, but who shared some wonderful remembrances of my father which just about made the rest of my year!
A year ago, I published a recipe for Zucchini Noodle Caprese Salad that seemed to go over pretty well with those who tried it (yay). With zucchini and summer squashes being harvested like crazy at this time of year, I thought it was time to get out the spiralizer and attempt some more recipes.
I was really in the mood for comfort foods this week, probably driven by watching the news. So, we started off the week with some simple homemade turkey meatballs smothered in sauce that I served over zucchini noodles for a light, but still comforting dinner. And a Greek salad, while not exactly comfort food for most, does bring me back to some happy times. There used to be a place in Faneuil Hall marketplace that had the most killer Greek salad ever and when I was young and single, living on my own in Boston, I would sometimes stop there on my way home from work and grab a salad to go for dinner. It was also the stall I always stopped in when my high school friends and I would go into Boston for a little shopping which for some reason always brought us to Faneuil Hall.
There is something about the fresh vegetables, combined with the salty feta and a simple red wine vinaigrette that says perfection every time.
I thought to myself, why not make a Greek salad but basically replace the lettuce with zucchini noodles instead?
So that’s what I did. The first batch I prepared had roasted tomatoes, similar to the recipe for Zucchini Noodles Caprese. I served the salad alongside my Black Bean Burgers which I haven’t made in a long time but are really so delicious! If you haven’t tried them, please give them a whirl sometime.
I also shared a second batch of the Noodles with some friends who took care of our dog last weekend. I didn’t roast the tomatoes for this batch which is actually my preference. They weren’t as wild about the fresh mint I added so if you don’t care for mint, you can totally leave it out. I happen to have so much growing that I am looking for any opportunity to add it to my recipes right now. And if you think you’d rather roast your tomatoes to create some interest, then I think that would be terrific too and supplied easy instructions on how to do that in the recipe.
Please don’t forget that zucchini noodles tend to get a little watery so best to either eat right away after adding your dressing, or store in the fridge (minus the tomatoes and the dressing) if you want to prepare ahead and eat later. The salad will keep for a day or two in the fridge undressed. It is great to eat as a side dish with just about anything, but can also be a meal unto itself (the recipe would make two generous main course servings, 3 average portions).
Please let me know if you make it by coming back to the post and adding a comment. It’s a great way to use zucchini and/or summer squash that is busting out of gardens everywhere right now.
Enjoy and see you next time!
Let’s get a little closer…