Greek-Style Zucchini Noodles with Tomatoes, Olives, and Feta

Ingredients

• 4 medium zucchini, 8-10 inches long
• 2 T olive oil
• 6-8 cloves garlic
• 1 tsp. Greek seasoning
• Salt and fresh-ground black pepper to taste
• 3 T olive oil
• 2 T fresh-squeezed lemon juice
• 1 T red wine vinegar
• 1/2 tsp. Greek Seasoning
• 1/2 tsp. Greek oregano
• Fresh-ground black pepper to taste
• 1 1/2 cup cherry tomatoes, cut in half
• 1 can pitted black or Kalamata olives, cut in half
• 1/2 red onion, chopped small or cut into slivers
• 1/2 cup crumbled Feta, plus more for serving if desired

Directions

1. Make the dressing by whisking the 3 T olive oil with the 2 T fresh-squeezed lemon juice, 1 T red wine vinegar, 1/2 tsp. Greek Seasoning, 1/2 tsp. Greek oregano, and fresh-ground black pepper.
2. Halve the 1 1/2 cup cherry tomatoes, and if they look especially wet, set them in a colander so the extra juices can drip away. Drain the can of olives, then halve the olives. Prepare the red onion, crumble the 1/2 cup Feta, and gently fold the tomatoes, olives, onion, and Feta into the dressing.
3. Rinse the zucchini if it needs it, then trim away the stem and blossom ends. Slice each zucchini lengthwise only halfway through, which helps the spiralized pieces separate into noodles instead of becoming one continuous strand. Use one of the Three Ways to Make Noodles from Zucchini to turn the zucchini into short, medium-thick noodles.
4. Warm the 2 tablespoons olive oil in your largest frying pan over medium-high heat. If the pan is not roomy enough, cook the zucchini noodles in 2 batches.
5. Add the garlic cloves to the hot oil and cook until you can smell the garlic, about 1 minute. Take the garlic out before it browns, since browned garlic can make the oil taste bitter.
6. Mix the 1 tsp. Greek seasoning into the oil. Add the zucchini noodles and stir-fry over high heat, cooking only until they begin to soften, about 2 minutes.
7. Turn off the heat, then fold in the tomato-olive mixture.
8. Serve right away, adding a little more Feta on top if desired.
9. If you have more than you plan to eat at one time, cook all the zucchini noodles but combine the tomato-olive mixture only with the portion you are serving. Refrigerate the cooked noodles separately from the remaining tomato-olive mixture, then warm the noodles and stir in the Greek mixture just before eating the leftovers. It will keep okay in the fridge for a day, though it is best freshly made.