2 zucchini, washed, dried, and spiralized into noodles
1 green onion, sliced thin
½ t dried oregano
Pinch red pepper flakes
1-2 T olive oil
Zest & juice of a half of a lemon
Salt and pepper to taste
4 smallish ripe tomatoes cut into wedges
¼ C olives
2 oz. ricotta salata
Place the zucchini noodles in a medium bowl. Add the green onion, oregano, and red pepper and gently mix until combined. Add the olive oil and lemon juice, mix gently. Season to taste with salt and pepper.
Divide the noodles among four serving dishes. Arrange tomato wedges and olives around the noodles and top each salad with a generous dusting of ricotta salata.
This salad really doesn’t hold well so it should be eaten within several hours of making.
Serves 4
