Zoodles Greek Salad

All the flavors of the Mediterranean shine in this light, healthy, and fresh salad.
Course Salad
Cuisine Greek
Keyword Greek zoodles salad, zoodles Greek salad
Prep Time 10 minutes
Cook Time 0 minutes
Servings 4 -6
Calories 121kcal
Author Brianne @ Cupcakes & Kale Chips, adapted from Skinnytaste


  • Juice of a lemon (about 1/4 cup)
  • 1 Tablespoon balsamic vinegar
  • 1 Tablespoon olive oil
  • 1 teaspoon minced fresh oregano
  • kosher salt & pepper
  • 2 medium zucchini (peeled if desired)
  • 1 cup grape or cherry tomatoes, halved
  • 1/2 cup pitted kalamata olives, halved
  • 2 oz. crumbled feta cheese (about 1/2 cup)


  • In a small bowl, whisk together the lemon juice, balsamic vinegar, olive oil, oregano, and salt and pepper, to taste, and set the dressing aside.
  • Using a vegetable spiral cutter, cut the zucchini into zucchini noodles.
  • In a large bowl, gently toss together the zucchini noodles, tomatoes, olives, feta and the dressing until combined and evenly coated.



Calories: 121kcal | Carbohydrates: 6g | Protein: 3g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 433mg | Potassium: 336mg | Fiber: 2g | Sugar: 4g | Vitamin A: 505IU | Vitamin C: 26.1mg | Calcium: 106mg | Iron: 1mg