Zucchini Noodle Salad with Roasted Tomatoes and Feta

Ingredients:

• 2 medium zucchini, spiralized
• 2 medium yellow squash, spiralized (optional, for color)
• 1 cup cherry tomatoes, halved
• 2 tbsp Garlic Olive Oil (or your favorite EVOO)
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/2 tsp crushed red pepper flakes (optional)
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped fresh basil
• 1 tbsp Oregano White Balsamic (or traditional balsamic)

Instructions:

• Preheat oven to 400°F. Toss halved cherry tomatoes with 1 tbsp Garlic Olive Oil, a pinch of salt, and pepper. Spread on a baking sheet and roast for 15–20 minutes, until soft and slightly caramelized.
• Spiralize the zucchini and yellow squash. Place in a colander, sprinkle lightly with salt, and let sit for 10–15 minutes to release excess moisture. Pat dry with paper towels.
• In a large bowl, combine the zucchini noodles with the roasted tomatoes, crumbled feta, chopped basil, and crushed red pepper flakes if using.
• Drizzle with remaining 1 tbsp Garlic Olive Oil and Oregano White Balsamic. Toss gently to combine.

Enjoy immediately as a light main course or serve as a vibrant side dish.