Zucchini Noodle Salad

INSTRUCTIONS:

• 3 tablespoons extra-virgin olive oil

• 2 tablespoons white wine vinegar

• 2 tablespoons finely chopped oregano

• 3/4 teaspoon fine sea salt

• 1/4 teaspoon ground black pepper

• 2 pounds zucchini and/or yellow summer squash

• 1 (4.0-ounce) jar pimientos, drained

DIRECTIONS:

• In a large bowl, whisk together oil, vinegar, oregano, salt and pepper until blended.

• Using a vegetable peeler or spiraler, cut zucchini or squash lengthwise into long, thin "noodles".

• Rotate zucchini as you peel and discard the seedy core.

• Add zucchini to the dressing in the bowl, add pimientos and toss to combine.

• Serve immediately or let marinate for up to 15 minutes.