Greek Zoodle Salad

  • Recipe By
  • Published Jun 8th
  • Ready In25m
  • Servings4
  • Calories147
Zoodles (zucchini noodles) are all the rage and I keep looking for new ways to prepare them. I decided to combine my love of Greek salad with the zoodles and came up with this recipe. A great alternative to high-carb pasta salads!

Greek Zoodle Salad Ingredients

The following are the ingredients needed to make delicious Greek Zoodle Salad for 4 servings:

  • 2 zucchini
  • 1/4 English cucumber, chopped
  • 10 cherry tomatoes, halved, or more to taste
  • 10 pitted kalamata olives, halved, or more to taste
  • 1/4 cup thinly sliced red onion
  • 2 ounces crumbled reduced-fat feta cheese
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon dried oregano
  • salt and ground black pepper to taste

Greek Zoodle Salad Cooking Instructions

  • Prep15m
  • Cook-
  • Ready In25m

To cook Greek Zoodle Salad, you need about 15 minutes of preparation time. The following are the steps to cook Greek Zoodle Salad easily:

  1. 1 Cut zucchini into noodle-shaped strands using a spiralizing tool. Place "zoodles" in a large bowl and top with cucumber, tomatoes, olives, red onion, and feta cheese.
  2. 2 Whisk olive oil, lemon juice, oregano, salt, and pepper together in a bowl until dressing is smooth; pour over "zoodle" mixture and toss to coat. Marinate salad in refrigerator for 10 to 15 minutes.


  • Cook's Note:
  • You may wish to cut noodles in half to make them more manageable. After putting zucchini through spirilizer, pile on top of a cutting board and cut down center of pile with a large knife. You can also spiral cut cucumber instead of chopping.

Nutrition Facts

Per Serving: 147 calories; 11.1 grams of fat; 9.1 grams of carbohydrates; 5 grams of protein; 5 milligrams of cholesterol; 391 milligrams of sodium.

  1. Jun 6th 2017

    Love this recipe and have made it many times. It is so light and refreshing on a hot day. I add artichoke hearts and white beans as well. Yummy!

  2. Feb 6th 2017

    This is absolutely delicious! I made it exactly as the recipe states. I am going to make this again!!!

  3. Aug 16th 2016

    Everyone in my family - including my 6 year old - loved this recipe. It seems to release a lot of water once assembled. Even over the course of our dinner, so maybe 20 minutes, the remaini ...

  4. Apr 4th 2016

    A fresh, tasty salad that you just feel good about eating! I just bought a "Vegetti" and couldn't wait to try it out. I just happened to have all of the ingredients for this on-hand, and it ...

  5. Jan 18th 2016

    Don't change a thing - it's perfect as is! I made this tonight to pair with baked lemon chicken, and it was incredible. The longer it marinates in the dressing, the better. Per the recipe's ...

  6. Dec 29th 2015

    I cooked my zoodles in boiling water for 3 minutes to soften them up and make them more pasta-like. I wish I left them cold though because they were a little too mushy. I also used black oli ...

  7. Jun 10th 2015

    I made this today, used my Vegettie to make the noodles. Followed the recipe pretty close, although I only used one zucchini, and I did add some quartered cherry tomatoes. I like to make my ...

  8. Apr 4th 2015

    we really enjoyed this salad. it was a little labour intensive as i don't have a zoodler or what ever the gadget is to make zoodles. i did it by hand with a veggie peeler and a very sharp kn ...

  9. Mar 23rd 2015

    We LOVED this salad! I did reduce the oregano to 1/2 teaspoon, per our personal preference, and I didn't have kalamata olives on hand, so I subbed black olives, which worked out great. So fr ...