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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.
Zoodles Greek Salad Recipe
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!
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.
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
Then pour it over the classic Greek salad combination of:
- Zucchini noodles
- Kalamata Olives
- Crumbled Feta Cheese
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.
What do I serve with Zucchini Noodles Greek Salad?
- Greek Beef Souvlaki Kabobs
- Healthy Hummus Dip and Gluten Free Pita
- Lemon Herb Grilled Chicken Breasts topped with Greek Tzatziki Sauce
- Gluten Free Falafel
- Cucumber Tomato Feta Salad
- Greek Shrimp from All Day I Dream About Food
- Greek Meatballs from Rachel Cooks
- Garlic Roasted Potatoes with Tzatziki from Oh, Sweet Basil
Zoodles Greek Salad
- 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.
More zucchini recipes
- Gluten Free Air Fryer Zucchini Fritters
- Zucchini Tater Tots
- Healthy Carrot Zucchini Mini Muffins or Gluten Free Carrot Zucchini Mini Muffins