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Greek-style Ribbon Salad

Ingredients:

  • 2 carrots, peeled and trimmed
  • 1 cucumber, trimmed
  • 1 yellow zucchini, trimmed
  • ½ cup (120 ml) cherry tomatoes, halved
  • ½ cup (120 ml) Kalamata olives

Dressing

  • 1/3 cup (80 ml) olive oil
  • 2 tablespoons (30 ml) red wine vinegar
  • 2 garlic cloves, minced
  • 2 tablespoons (30 ml) lemon juice
  • 1 tablespoon (15 ml) Dijon mustard
  • 2 teaspoons (10 ml) dried oregano
  • 1 teaspoon (5 ml) onion powder
  • ½ teaspoon (2.5 ml) salt
  • ½ teaspoon (2.5 ml) pepper

Method:

  1. Slice carrots, cucumber, and yellow zucchini into ribbons using a vegetable peeler. Add to a bowl.
  2. Add tomatoes and olives.
  3. To make the dressing, add olive oil, red wine vinegar, garlic, lemon juice, Dijon, oregano, onion powder, salt, and pepper to a glass jar. Put the lid on and shake well.
  4. Pour the dressing over the veggies and toss to coat.