Raw Zucchini Spaghetti with Feta and Almonds

1 cup Feta cheese, cubed

2 pounds medium zucchini

5-6 dried tomatoes, chopped
5-6 olives, chopped
1/3 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
1 tablespoon white balsamic vinegar
1 teaspoon kosher salt
1/2 teaspoon freshly ground mixed peppers
5-6 sprigs of fresh dill, finely chopped
1-2 pinches of thyme
1-2 pinches of sumac
1/3 cup crushed row almonds. 

Whisk oil, lemon juice, white balsamic vinegar, salt, mixed peppers, the pinches of thyme and sumac in small bowl to blend. Set dressing aside. 

Using spiral vegetable slicer and working from top to bottom of each zucchini, slice zucchini into spaghetti. 

Place the zucchini spaghetti, chopped dried tomatoes and sliced olives in large bowl. 

 

Add thyme, sumac, mint and almonds, and then dressing; toss to coat. 

Season to taste with salt and pepper. 

Serve with glass of rose...

… or with ice Ouzo.

Row Zucchini Spaghetti with Feta Cheese and Almonds can be paired with Prosciutto Rolls with Cream Cheese.