Greek Zucchini Noodle Salad

5 from 3 votes
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A red circle with the letters GF

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Greek Zoodle Salad makes a fresh and healthy side dish or light meatless meal. With juicy tomatoes, briny olives, crumbly feta cheese, this spiralizer zucchini noodles recipe is all brought together with zesty lemon and oregano dressing for a bright Mediterranean flavor.

Love zoodles? Try Sesame Zoodles Salad and Caprese Zoodles Salad!

Zoodles Greek Salad Recipe with title

Zoodles Greek Salad Recipe

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Kids have the most bizarre concept of time and aging.

My kid pretty much thinks we’re all Benjamin Button. He always talks about what is going to happen when he gets big and Mommy or Daddy or Grandma or Grandpa get small. Sounds totally adorable, right?

Yeah, it’s not.

Because usually what comes out of his mouth are things like, “When I get older and you are small, I’m going to put you in timeout.” Or, “When I get big and Grandma gets old and small, I’m going to be in charge and tell her what to do.” Or my favorite, “When I grow up and Daddy gets little, I’m going to have to change his diapers.”

Oh wait, that third one might actually be true someday.

Well, maybe we will all reverse the signs of aging if try to eat more healthy things from the Mediterranean diet like this zoodles recipe based on a classic Greek salad!

A plate of Greek Salad made with zucchini noodles

What’s a zoodle?

Have you all jumped on the zoodles bandwagon yet? They are a yummy, veggie alternative to pasta that’s gluten free and low carb. In fact, they are so good I actually prefer them to gluten free pasta.

Zoodles are also great to incorporate into cold spiralized salads.

To make zoodles, you’ll need some way to cut your zucchini into thin noodle-like strips:

  • Without buying any special gadgets, you can work very carefully with a knife to slice your zucchini lengthwise into thin slices, then cut those slices into thin strips.
  • As far as kitchen tools, the most economical option is a julienne peeler, which you can get for about $10. This looks like a basic potato peeler, but it has small blades that cut the zucchini into long, straight matchsticks. This is cheap and easy with little to clean, but you don’t get those long spiral shapes.
  • For just a few dollars more, you can get a handheld spiralizer which gives you those twisty and twirly zoodles. These are compact and easy to use and clean but will take a little more work if you a spiralizing a lot of veggies.
  • The next step is a tabletop spiralizer. These make it easy to go through a ton of veggies in no time, and they often have multiple blades for different sizes and shapes. They are larger and there are more pieces to clean.
  • If you really want to go all out, you can get a spiralizer attachment for your KitchenAid Mixer. This is definitely heavy-duty but it’s pricier, at over $100.

Now that you know how to spiralize your zucchini, it’s time to make some zoodle salads.

Greek Zoodle Salad on a plate with a black background

How to make Zoodles Greek Salad

Whether you serve this as a summer side dish with your favorite grilled meat or seafood or as a light vegetarian lunch, you are going to love all the fresh flavors and bright colors. It’s the perfect recipe to highlight seasonal produce and make the Mediterranean flavors shine. This Greek zucchini noodles recipe is also naturally gluten free and low carb.

For this recipe, just whisk together a simple lemon herb Greek-style dressing made of:

  • Lemon juice
  • Balsamic vinegar
  • Olive oil
  • Oregano

Then pour it over the classic Greek salad combination of:

  • Zucchini noodles
  • Tomatoes
  • Kalamata Olives
  • Crumbled Feta Cheese
plate of zucchini noodles with tomatoes, feta cheese, and olives

Tips for Success

  • If you have kiddos that might be a little picky, try peeling the zucchini before spiralizing it.
  • I recommend you whisk the dressing ingredients together in a bowl before pouring it over the zoodles so that everything gets distributed evenly.
  • You’ll definitely want to use fresh lemon juice as the bottled kind will be a bit too harsh.
  • This zoodle salad has the best 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 but.
  • You can store it in the fridge for a day or so. It gives off some moisture which you may want to drain a bit.
Zucchini Noodle Greek Salad on a plate with oil and vinegar bottles in the background

What do I serve with Zucchini Noodles Greek Salad?

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


  • 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)


  • 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.


More zucchini recipes


  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

    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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