Ingredients:

  • 3 large Zucchini (approx. 700g), ends trimmed
  • 1 tsp Sea salt
  • 4 oz Genoa salami, sliced into thin strips
  • 2 oz Pepperoni, quartered
  • 1 cup Fresh mozzarella pearls, drained
  • 1 cup Cherry tomatoes, halved
  • 1/2 cup Black olives, sliced
  • 1/4 cup Red onion, finely diced
  • 1/4 cup Fresh parsley, chopped
  • 1/2 cup Extra virgin olive oil
  • 1/4 cup Red wine vinegar
  • 1 tsp Garlic powder
  • 1 tsp Dried oregano
  • 1/2 tsp Dijon mustard
  • 1/4 tsp Cracked black pepper

Instructions:

  1. Spiralize the zucchini into medium-thickness noodles. Place them in a colander, sprinkle with salt, and let sit for 5 minutes to draw out moisture. Pat firmly with paper towels to dry.
  2. In a mason jar or small bowl, combine olive oil, red wine vinegar, garlic powder, dried oregano, Dijon mustard, and black pepper. Shake or whisk vigorously for 30 seconds until emulsified.
  3. In a large mixing bowl, combine the prepared zucchini noodles, salami strips, pepperoni quarters, mozzarella pearls, halved cherry tomatoes, sliced olives, and diced red onion.
  4. Pour the vinaigrette over the salad components. Toss gently with tongs until all ingredients are evenly coated. Garnish with fresh parsley and serve immediately.