Zoodles Greek Salad

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Fresh Mediterranean flavors shine in this Greek Zoodle Salad that features zucchini noodles, juicy tomatoes, briny olives, a bright lemony dressing, and a crumble of feta cheese. This gluten free zoodle salad recipe comes together in minutes and makes the most of summer produce.

A close up of a Greek zoodle salad shows tomatoes and olives.

Why You’ll Love This Greek Zoodle Salad Recipe

  • Cuisine Inspiration: Greek-inspired
  • Primary Cooking Method: No-cook
  • Dietary Info: Gluten-free, Dairy-free option
  • Skill Level: Easy

Light and refreshing, this zoodle salad is always a hit! When I turn zucchini into “noodles” (where we get the word “zoodles”!) it magically becomes so much more appealing, especially to certain younger members of the family. This is a fantastic salad to serve at a summer BBQ or you can simply make it your meal when it’s too hot to cook. Here are a few reasons we love it:

  • Fresh and flavorful. The punch of salty, fresh flavors in this salad can’t be beat. Plenty of lemon juice wraps around the zoodles and is accented with olives and feta cheese.
  • Light. When you’re in the mood for a light side dish, or even a lighter lunch or dinner, Greek zoodle salad is a fantastic option! To make it more of a meal, you can add a side of gluten free bread and butter.
  • A little different. Zucchini is wonderful when sauteed, roasted, or pureed into a soup, and you don’t always see it in a raw preparation. This salad is a perfect way to change up your summer squash routine and try something new.
Halved tomatoes stand out against a Greek zoodle salad.

What You’ll Need

Here’s a glance at the ingredients in this zoodle salad recipe. Scroll down to the recipe card at the end of this post for the full ingredient amounts.

  • Lemon: Fresh lemon juice gives this salad a citrusy flavor. Bottled juice can be used in a pinch.
  • Balsamic Vinegar: I love the smoky sweetness of balsamic vinegar in the dressing. If needed, you can use red wine vinegar.
  • Olive Oil: Extra virgin olive oil is best.
  • Oregano: Use fresh oregano for authentic Greek flavor. If you don’t have fresh oregano, substitute dried oregano.
  • Salt and Pepper
  • Zucchini: You can leave the zucchini unpeeled or feel free to peel it.
  • Grape Tomatoes: Or use cherry tomatoes.
  • Kalamata Olives: Make sure to use pitted olives!
  • Feta Cheese: You can use pre-crumbled feta or buy a block of feta and crumble it yourself. You can add more cheese to taste. If you are dairy-free, skip the cheese or use a vegan option.
The ingredients for Greek zoodle salad are shown portioned and labelled: zucchini, tomatoes, feta, balsamic vinegar, kalamata olives, lemon, oregano.

How To Make Zoodles

Zoodles are, quite simply, noodles made from fresh zucchini! You can make them in several ways, which I’ll outline below. My preference is for a tabletop spiralizer which will give the most noodle-like zoodles in the shortest amount of time.

  • Tabletop spiralizer: This method will result in twisty and twirly zoodles. To use, trim the ends of the zucchini, place one end against the center of the blade, apply pressure, and twist the squash clockwise as you cut the zucchini.
  • Handheld spiralizer: Procues similar results to the tabletop version, and they are usually cheaper. But it takes a little longer and is a little more fussy to manage.
  • Julienne peeler: A julienne peeler is similar to a regular peeler but it has small blades that cut thin matchstick shapes. Use it like you would a potato peeler.
  • Regular peeler: You can also use a potato peeler to make zoodles. Trim the ends of the zucchini, then use the peeler to peel the zucchini into thin ribbons.
  • Knife method: If you don’t have additional equipment, you can make zoodles with a knife. Work very carefully with a sharp knife to slice your zucchini lengthwise into thin slices, then cut those slices again into thin strips.

How To Make Greek Zoodle Salad

This is such a quick salad to put together, making it a great choice for hot summer nights when you need a vegetable side without a lot of fuss. Here’s how to make it. Find the detailed instructions in the recipe card lower down.

  • Make the dressing. In a small bowl, whisk together the dressing ingredients.
  • Make the zoodles. Use one of the methods described above to cut the zucchini into zucchini noodles.
  • Add to bowl. Place the salad ingredients in a bowl.
  • Dress. Pour in the dressing.
  • Toss. Gently toss the salad with the dressing to coat.

Tips for Success

My number one time-saving tip is: you don’t have to peel the zucchini! Yes! Just make sure to scrub it thoroughly before you spiralize if you don’t peel it.

Here are a few more tips:
  • Peeling is optional. I don’t always peel the zucchini before I spiralize it, but if you (or your kids) prefer peeled zucchini, go ahead and peel it before cutting the zoodles. It will taste great either way, this is a personal preference thing.
  • Make the dressing separately. As detailed in the instructions, I recommend whisking the dressing ingredients together in a bowl before pouring it over the zoodles so that everything gets distributed evenly.
  • Use fresh lemon juice. There’s truly no substitute for fresh lemon juice when you make a lemon-based dressing. I strongly recommend using freshly squeezed lemon juice in this salad!
  • Serve fresh. This zoodle salad has a lovely fresh flavor and crisp texture if you serve it right away, or enjoy it within a few hours so it has time to marinate and tenderize the zucchini a bit.

Proper Storage

Place the leftover salad in an airtight container and keep it in the fridge for up to 2 days. Note that the salad is best eaten fresh. If you store it for a few days, it may release moisture which you can drain so it’s not too watery.

A close up of a Greek zoodle salad shows tomatoes and olives.

Make It A Meal

Whether you serve this as a summer side dish with your favorite grilled meat or seafood or as a light vegetarian lunch, you will love the fresh Mediterranean flavors and juicy produce.

A plate of Greek zoodle salad on a table.
5 from 3 votes

Greek Zoodles Salad

Fresh Mediterranean flavors shine in this Greek Zoodle Salad that features zucchini noodles, juicy tomatoes, briny olives, a bright lemony dressing, and a crumble of feta cheese.
Prep: 10 minutes
Cook: 0 minutes

Ingredients

  • 1 lemon, juiced (about ¼ 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
  • ½ cup pitted kalamata olives, halved
  • 2 ounces crumbled feta cheese (about ½ cup)

Instructions

  • 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.
Nutrition Facts
Greek Zoodles Salad
Amount Per Serving
Calories 121 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 3g15%
Cholesterol 12mg4%
Sodium 433mg18%
Potassium 336mg10%
Carbohydrates 6g2%
Fiber 2g8%
Sugar 4g4%
Protein 3g6%
Vitamin A 505IU10%
Vitamin C 26.1mg32%
Calcium 106mg11%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimers: Please discuss your individual dietary needs (i.e. gluten free) with a physician. Even when not specified, be sure to verify all ingredients are gluten free, if needed, by reading labels on all packaging and/or confirming with the manufacturer this varies by brand and can change at any time. Nutrition information shown is an estimate and not guaranteed to be accurate.

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33 Comments
  1. Dee Weder

    If you make the salad the day before will it be to soggy for the next day? THinking it will marinate the flavors better?? I Dont have time on thanksgiving day to make it and that is what I am brining to the table. So cAN i make it the day before????

    1. It does get a bit softer, but the marination does taste good. You might find you want to pour off some of the excess liquid that collects. But you can always add just half of the dressing ingredients the night before, then right before you serve drain it and toss it in the rest of the dressing.

  2. Annette

    5 stars
    After you create the zoodles with the spiralizer, would it be beneficial to let them sit in a strainer in the sink and add salt to bring out the extra moisture? I would imagine I’d have to rinse the zoodles afterward so it wouldn’t be too salty…..

    1. Brianne Cupcakes & Kale Chips

      Hi Annette. I don’t typically let the zucchini noodles strain. I find it easier to just soak up some of the excess moisture with paper toweling.

  3. I wouldn’t consider myself a “healthy” eater, but I got one of those cheap spiralizers online! Adding this to my list of zoodles recipes! The bf hates olives, so I guess I’ll make it all for me. Yum!

  4. Terri

    Sounds perfect for A fish fry we are having this weekend.
    Wondering how far in advance can this be made and does it store well?
    Thank you in advance!

  5. Stopping by from Time to Sparkle. My mom just got one of these veggie cutters and we’ve been looking for a yummy recipe to make with it. Think I found one! Thanks for sharing.

  6. Judee Algazi

    Brianne,
    I’m new to your site and I’m loving your recipes. This zoodle recipe ( who coined the word?) is just what I ‘m looking for. I’ve been making zoodles all week and needed some new variety. I absolutely love your photos- beautiful

  7. I haven’t been tempted by the zucchini noodles…until you had to go top it with everything Greek that I LOVE! Now, I want zucchini for breakfast 😉 Funny how feta and kalamata olives will do that to a girl!

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