Greek Zucchini Noodle Salad | The Kitchen Scout

Ingredients

• 1 1/4 pounds medium zucchini (about 2 average)
• 2 Armenian or Persian cucumbers, sliced in half and cubed to yield 1 1/2 cups
• 1 1/4 cups assorted colored cherry tomatoes, halved (see note)
• 1/2 small red onion, sliced
• 1/2 red bell pepper, sliced thin
• 1/2 cup kalamata olives, pitted
• 4 ounces feta cheese, crumbled plus additional to sprinkle on top
• 2 Tablespoons chopped fresh dill
• 1 Tablespoon chopped fresh mint, optional
• 3/4 teaspoon dried oregano
• 1 1/2 Tablespoons extra virgin olive oil
• 1 1/2 Tablespoons red wine vinegar
• 1/4 teaspoon kosher salt
• freshly ground black pepper to taste
• pinch of dried oregano