Zucchini Ribbon Mediterranean Salad

 This is the perfect salad for these warm, late summer nights.  From the juicy cherry tomatoes, the zestiness from the lemon and dill, the sharp saltiness of the capers, to the nuttiness of the chickpeas- every bite screams “I’m light and fresh and bursting with flavor.”  To all of you searchers of zucchini pasta, this one’s for you

Ingredients

• 1 medium Zucchini, cut into ribbons (preferably with a Spiralizer)
• 1/2 Yellow or Orange Sweet Bell Pepper, seeded and cut into thin strips lengthwise
• 3/4 cup Grape Tomatoes, cut in half lengthwise
• 8 large fresh Basil leaves, torn into pieces
• 2 ounces Feta Cheese crumbles
ingredients for the Sun Dried Balsamic Vinaigrette:
• 1 1/2 tablespoons Extra Virgin Olive Oil
• 1 tablespoon aged Balsamic Vinegar
• 1 teaspoon chopped Sun Dried Tomato
• Pinch of Kosher Salt

Instructions

Instructions for making Sun Dried Tomato Balsamic Vinaigrette:
1. Combine all ingredients into a small jar, seal and shake vigorously to combine. Adjust flavors by adding more vinegar or olive oil if desired.
Instructions for making the salad:
2. One two side serving plates, layer the zucchini ribbons (divided evenly between the two plates) to form a bed for the other ingredients.
3. Evenly layer the sweet pepper slices, grape tomatoes, basil leaves and feta cheese on the zucchini ribbons.
4. Drizzle desired amount of vinaigrette and add a few grinds of fresh black pepper. Serve!