Zucchini, feta, tomato, olive salad wraps
Grand Canyon Private Trip
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Ingredients
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.