So here's a salad – if our tastes are similar, and they are, right? that's why you're reading? – that you'll make all summer long and might even dream about in-between times.
The first time I made the salad, we were rushing out the door, pleased to spend a lazy Saturday with friends basking in late-summer sunshine in the silence of the Missouri countryside. Honestly? I just winged it that day, hapdash-style throwing a few "Greek style" vegetables into a bowl. For the dressing, I went for a tried 'n' true recipe, the Creamy Feta Vinaigrette works so well in a real Greek pasta salad, made with actual pasta, Greek Pasta Salad – except, me being me, always experimenting, always learning, I substituted buttermilk for the usual olive oil, creating an extra-creamy and no-added oil g-o-r-g-e-o-u-s dressing for the vegetables.
That sweet-September day, our friends laid out a lovely spread but oh! the Zucchini Noodle Greek Salad! Lucky, lucky, I'd nailed it the first time, for sure. And our hosts? They couldn't believe that the "noodles" weren't pasta but zucchini! That made for a really full-tasting extra-healthy salad. If that's your taste, well, here's your salad for the summer. I've got a feeling it's mine, too.