Mediterranean Zucchini 'Pasta' Salad Recipe

1 (10 ounce) can artichoke hearts

drained and chopped

1 cup cherry tomatoes

halved

½ cup pitted Kalamata olives

halved

3 zucchini

spiralized

2 lemons

juiced

¼ cup extra-virgin olive oil

2 tablespoons chopped parsley

1 tablespoon white vinegar

2 cloves garlic

minced

2 teaspoons dried oregano

1 teaspoon kosher salt

1 lemon

zested

½ teaspoon ground black pepper

¼ cup crumbled goat milk feta cheese

or to taste