Shopping at Trader Joe’s I picked up a package of mini heirloom tomatoes, they were so pretty! Thinking about what I would make for dinner that night while shopping I thought about what I had in the refrigerator to use up. I had some feta cheese and I thought they would go great with the tomatoes in a greek salad. I got home and was putting stuff away when I saw the spaghetti squash that I forgot I wanted to cook up for dinner, I love spaghetti squash! I could have just cut up the tomatoes, tossed them with some extra virgin olive oil and fresh basil from the deck but instead I decided to combine both plans and make a Mediterranean Spaghetti Squash Salad!
Mediterranean Spaghetti Squash Salad
4-6 main servings, 8-12 side dish portions
1 spaghetti squash (mine was approximately 3 lbs)
1 medium red onion, thinly sliced
16oz mini heirloom tomatoes, halved (grape tomatoes can also be used)
1 cucumber, chopped
3.8oz can of sliced black olives
few sprigs of fresh dill, rough chopped
2 TBSP extra virgin olive oil
4 tsp red wine vinegar
1/4 tsp dried oregano
Sea salt and pepper
1/2c crumbled feta cheese (or more if desired), optional and can be omitted for vegans
Cook spaghetti squash and cool. For quick cooking I like to cut squash in half length-wise, clean and remove seeds, and cook for 6-8 minutes or until cooked. Time will depend on the size of the squash be careful not to overcook. Let cool and with a fork scrap the squash strands out in into a bowl. Place bowl in the refrigerator while prepping the other vegetables. If you want to enjoy this salad warm you can prep them while cooking the squash. The longer the dish sits together the more the flavors come together, this is one of those salads that is good when it is made but the leftovers are just as good or better. In a glass jar, or small container with a tight lid, pour oil, vinegar, oregano and a pinch of salt and pepper. Shake to mix together and set aside. In a large bowl mix together tomatoes, cucumber, onion, olives and dill. Pour in the dressing/ olive oil mixture and toss to coat the veggies. Remove the spaghetti squash from the refrigerator and add to the vegetables, toss with clean hands to mix the salad together. Season with salt and pepper as needed. Place in the refrigerator if not enjoying right away. Crumble feta over the top just before serving for those who want it or it can be added into the salad before placed in the refrigerator if desired. Enjoy!
This looks delicious! Have made something very similar myself before….but it did not look anywhere near as photographic as yours! Please add this to our meatless monday linkup, this would be perfect to convince people to enjoy meatless meals more!
Tina Muir recently posted…Meatless Monday: Recovery Stuffed Peppers
Thank you Tina! It doesn’t always look so photogenic but this time it did so I had to snap a picture and share it! Thank you I will add it!
Deborah @ Confessions of a Mother Runner
Yum that looks great-I’ve made something similar but I think your pics are way better. Thanks for linking up with us today. Please remember to visit some of the other recipes and the hostesses too. Looking forward to seeing more of your recipes!
Deborah @ Confessions of a Mother Runner recently posted…A Mezze Trio of Veggie Dips
Thank you! Will do! 🙂
Cassie @ Almost Getting It Together
This looks amazing!! You did such a great job with the styling and photos, too!!
Cassie @ Almost Getting It Together recently posted…The Healthiest Chocolate Cupcakes with Peanut Butter Frosting
Thank you! My photography is actually something I am hoping to work on more now that my youngest is in school. Happy Blogiversary, thank you for stopping by.
i love spaghetti squash! i’ve been dying to pick some up, along with heirloom tomatoes actually! i might just have to throw them together, too!
brittney recently posted…race recap: disneyland half marathon!!
Yes maybe, I hope you enjoy it as much as I do when you make it!