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.

Servings: 2–3 servings
Total Time: 15 min
Pan: Large salad bowl

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
Zucchini Greek Zoodle Salad

Instructions

  1. Prepare the zoodles Using a spiralizer, cut **2 zucchini** into long noodle-shaped strands. Place the zoodles into a large mixing bowl.
  2. 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.
  3. 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.
  4. Toss the salad Pour the dressing over the zoodle mixture and toss gently to coat all ingredients evenly.
  5. 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.

Tags

zucchini zoodles salad greek summer vegetarian low-carb