Serving suggestion: Toss through crushed pitta crisps for extra crunch
Ingredients
Method
1.Combine onion and vinegar in a small bowl. Stand for 5 minutes to pickle.
2.Meanwhile, using a spiraliser or julienne peeler, cut zucchini into long noodles. Cut fetta into 1cm slices, then cut into triangles.
3.Drain onion, reserving the pickling liquid. Arrange the zucchini, tomatoes, onion, fetta and olives in layers on a large platter.
4.Whisk oil and reserved pickling liquid in a small jug until combined; season to taste. Drizzle dressing over salad just before serving; season with pepper. Not suitable to freeze.
Use a mandoline or V-slicer to cut onion into thin slices. A spiraliser is a hand-cranked machine designed to cut vegetables into noodles or ribbons. You could also use a julienne peeler, which looks like a wide-bladed vegetable peeler with a serrated blade and makes finer strips. You can buy ready-to-use, pre-cut zucchini ‘spaghetti’ from large supermarkets if you prefer.
If you are making this salad for strict vegetarians ensure the fetta you buy uses non-animal rennet, making it suitable for vegetarians.
Note
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