Enjoy this Greek Zoodle Salad in place of traditional pasta salads. It's light and fresh, all while packing a big flavor punch. Try it topped with my Greek meatballs for a real treat!
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I have to admit that I am not a huge fan of traditional, lettuce based salads. I love the freshness, but I am just not a huge leaf eater 🙂
When I eat a salad, I want to feel like I am really eating something of substance. That's why I am OBSESSED with this cold zucchini noodle salad! Each bite has a great crunch, plus the flavors are AMAZING!
When I'm using zucchini in a cold salad, I like to spiralize it in order to keep the bites manageable. I use a vegetti pro, which I really like. It's affordable at less than $20 and it is pretty easy to clean. I think most spiralizers are fine, but I've never had any luck with the handheld versions.
This Greek Zoodle Salad is SO easy to toss together. It will keep for about two days in the fridge but if you want to extend that, you can just add the zoodles right before you are ready to eat so the rest of the ingredients hold up well.
In a traditional Greek salad, you would see diced tomatoes and you can certainly add them in here. Tomatoes are the one food I just can't do, so I opted to leave them out.
When you are selecting an oil for this dressing, keep in mind that the darker the olive oil, the more robust the flavor. I like to stick to a pretty middle of the road olive oil, and have even used avocado oil a time or two as well.
I typically dress the salad and serve it just as I would a pasta salad, but you could leave the dressing on the side. I have a friend who makes this and just tops it with store bought Greek dressings to save on the prep work!
The best thing about this recipe is that it is super forgiving. You can pretty much leave out any one or two ingredients (or sub them for something similar) and still have a great salad!
If you make any changes, I would love to hear about it in the comments!
Be sure to check out these other great recipes from This Mom's Menu:
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Greek Zoodle Salad
Ingredients
For the Salad:
- 3 cups zucchini (about 2 medium zucchini) Spiralized
- 1 red bell pepper seeded and sliced into bite sized chunks
- ¼ cup Kalamata olives halved
- ¼ cup red onion thinly sliced
- 1 small cucumber diced
- ½ cup feta cheese crumbled
For the dressing:
- ¼ cup Olive Oil
- 1 tbsp lemon juice (about ½ lemon juice worth)
- 1 tbsp red wine vinegar
- ½ tsp dried oregano (or 1 tsp fresh)
- ½ tsp garlic powder
- ½ tsp both salt and black pepper or to taste
Instructions
- Combine all the ingredients for the dressing in a small bowl and set aside.
- In a large bowl, combine all of the salad ingredients. Gently stir to combine, then top with dressing, and combine again.
- Serve topped with additional feta cheese if desired.
Notes
The nutrition information listed here is only an estimate and is simply provided as a courtesy. It nor any other information within this post should constitute medical or nutritional advice. Be sure to read all packaging and ingredient labels for potential allergens.
Nutrition
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