salad
Zucchini Greek Zoodle Salad
This refreshing Greek-inspired salad replaces traditional pasta with delicate zucchini “zoodles,” creating a light, nutrient-packed, low-carb, and gluten-free dish. Crisp cucumber, juicy cherry tomatoes, kalamata olives, red onion, feta, and a touch of pepperoni add vibrant Mediterranean flavors. Everything is tossed in a bright lemon-oregano vinaigrette that brings the salad to life. Perfect for summer meals, picnics, or anytime you want a flavorful chilled side with clean, fresh ingredients.
Ingredients
Salad
- 2 zucchini (spiralized into zoodles)
- 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
- pepperoni slices, chopped (optional)
Dressing
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon dried oregano
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Prepare the zoodles Using a spiralizer, cut 2 zucchini into long noodle-shaped strands. Place the zoodles into a large mixing bowl.
- Add the vegetables and toppings Add 1/4 English cucumber, 10 halved cherry tomatoes, 10 halved kalamata olives, 1/4 cup sliced red onion, 2 ounces crumbled feta, and pepperoni (if using) to the bowl with the zoodles.
- Make the dressing In a small bowl, whisk together 2 tablespoons olive oil, 2 tablespoons fresh lemon juice, 1 teaspoon oregano, salt, and black pepper until smooth.
- Toss the salad Pour the dressing over the zoodle mixture and toss gently to coat all ingredients evenly.
- Chill and serve Refrigerate the salad for 10–15 minutes to allow the flavors to blend. Toss again before serving.
Notes
- For easier eating, cut long zoodles in half before mixing.
- You can spiralize the cucumber for extra texture instead of chopping.
- Feta, olives, and lemon juice can be increased for a stronger Greek flavor.
- Add chopped fresh herbs like parsley or basil for brightness.