Community library

Zucchini, feta, tomato, olive salad wraps

Name: Zucchini, feta, tomato, olive salad wraps
Yield: 16 servings
Ingredients: 7.0 whole zucchini; 3.0 pint(s) cherry tomatoes - halved; 16.0 ounce(s) castelvetrano olives - drained & halved; 3.0 cup(s) feta - crumbled; 6.0 tablespoon(s) dill (fresh) - chopped; 3.0 tablespoon(s) olive oil; 1.0 pinch(es) S&P - to taste; 8.0 tablespoon(s) lemon juice; 24.0 whole wraps - whole wheat

Lunch

16 Servings

9 Ingredients

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Ingredients

Makes 16 servings

zucchini 7.0 whole
cherry tomatoes - halved 3.0 pint(s)
castelvetrano olives - drained & halved 16.0 ounce(s)
feta - crumbled 3.0 cup(s)
dill (fresh) - chopped 6.0 tablespoon(s)
olive oil 3.0 tablespoon(s)
S&P - to taste 1.0 pinch(es)
lemon juice 8.0 tablespoon(s)
wraps - whole wheat 24.0 whole

Recipe Instructions

Grate the zucchini and put in a bowl.
Drain the olives and add to the bowl.
Top with the tomatoes, feta and dill (they are sealed together).
Season with a few pinches salt and pepper.
Add the lemon juice and drizzle the olive oil over top.
Gently toss to combine, then taste and season with additional salt as desired.
Have folks wrap up their own wrap.