Fresh Mediterranean flavors shine in this Greek Zoodle Salad that features zucchini noodles, juicy tomatoes, briny olives, a bright lemony dressing, and a crumble of feta cheese. This gluten free zoodle salad recipe comes together in minutes and makes the most of summer produce.
Why You’ll Love This Greek Zoodle Salad Recipe
Delicious Details
- Cuisine Inspiration: Greek-inspired
- Primary Cooking Method: No-cook
- Dietary Info: Gluten-free, Dairy-free option
- Skill Level: Easy
Light and refreshing, this zoodle salad is always a hit! When I turn zucchini into “noodles” (where we get the word “zoodles”!) it magically becomes so much more appealing, especially to certain younger members of the family. This is a fantastic salad to serve at a summer BBQ or you can simply make it your meal when it’s too hot to cook. Here are a few reasons we love it:
- Fresh and flavorful. The punch of salty, fresh flavors in this salad can’t be beat. Plenty of lemon juice wraps around the zoodles and is accented with olives and feta cheese.
- Light. When you’re in the mood for a light side dish, or even a lighter lunch or dinner, Greek zoodle salad is a fantastic option! To make it more of a meal, you can add a side of gluten free bread and butter.
- A little different. Zucchini is wonderful when sauteed, roasted, or pureed into a soup, and you don’t always see it in a raw preparation. This salad is a perfect way to change up your summer squash routine and try something new.
What You’ll Need
Here’s a glance at the ingredients in this zoodle salad recipe. Scroll down to the recipe card at the end of this post for the full ingredient amounts.
- Lemon: Fresh lemon juice gives this salad a citrusy flavor. Bottled juice can be used in a pinch.
- Balsamic Vinegar: I love the smoky sweetness of balsamic vinegar in the dressing. If needed, you can use red wine vinegar.
- Olive Oil: Extra virgin olive oil is best.
- Oregano: Use fresh oregano for authentic Greek flavor. If you don’t have fresh oregano, substitute dried oregano.
- Salt and Pepper
- Zucchini: You can leave the zucchini unpeeled or feel free to peel it.
- Grape Tomatoes: Or use cherry tomatoes.
- Kalamata Olives: Make sure to use pitted olives!
- Feta Cheese: You can use pre-crumbled feta or buy a block of feta and crumble it yourself. You can add more cheese to taste. If you are dairy-free, skip the cheese or use a vegan option.
How To Make Zoodles
Zoodles are, quite simply, noodles made from fresh zucchini! You can make them in several ways, which I’ll outline below. My preference is for a tabletop spiralizer which will give the most noodle-like zoodles in the shortest amount of time.
- Tabletop spiralizer: This method will result in twisty and twirly zoodles. To use, trim the ends of the zucchini, place one end against the center of the blade, apply pressure, and twist the squash clockwise as you cut the zucchini.
- Handheld spiralizer: Procues similar results to the tabletop version, and they are usually cheaper. But it takes a little longer and is a little more fussy to manage.
- Julienne peeler: A julienne peeler is similar to a regular peeler but it has small blades that cut thin matchstick shapes. Use it like you would a potato peeler.
- Regular peeler: You can also use a potato peeler to make zoodles. Trim the ends of the zucchini, then use the peeler to peel the zucchini into thin ribbons.
- Knife method: If you don’t have additional equipment, you can make zoodles with a knife. Work very carefully with a sharp knife to slice your zucchini lengthwise into thin slices, then cut those slices again into thin strips.
How To Make Greek Zoodle Salad
This is such a quick salad to put together, making it a great choice for hot summer nights when you need a vegetable side without a lot of fuss. Here’s how to make it. Find the detailed instructions in the recipe card lower down.
- Make the dressing. In a small bowl, whisk together the dressing ingredients.
- Make the zoodles. Use one of the methods described above to cut the zucchini into zucchini noodles.
- Add to bowl. Place the salad ingredients in a bowl.
- Dress. Pour in the dressing.
- Toss. Gently toss the salad with the dressing to coat.
Tips for Success
My number one time-saving tip is: you don’t have to peel the zucchini! Yes! Just make sure to scrub it thoroughly before you spiralize if you don’t peel it.
- Peeling is optional. I don’t always peel the zucchini before I spiralize it, but if you (or your kids) prefer peeled zucchini, go ahead and peel it before cutting the zoodles. It will taste great either way, this is a personal preference thing.
- Make the dressing separately. As detailed in the instructions, I recommend whisking the dressing ingredients together in a bowl before pouring it over the zoodles so that everything gets distributed evenly.
- Use fresh lemon juice. There’s truly no substitute for fresh lemon juice when you make a lemon-based dressing. I strongly recommend using freshly squeezed lemon juice in this salad!
- Serve fresh. This zoodle salad has a lovely 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 bit.
Proper Storage
Place the leftover salad in an airtight container and keep it in the fridge for up to 2 days. Note that the salad is best eaten fresh. If you store it for a few days, it may release moisture which you can drain so it’s not too watery.
Make It A Meal
Whether you serve this as a summer side dish with your favorite grilled meat or seafood or as a light vegetarian lunch, you will love the fresh Mediterranean flavors and juicy produce.
- Greek-inspired dishes. Pair a Greek zoodle salad with Greek Chicken Souvlaki, Greek Grilled Chicken Marinade, or Greek Chicken Stuffed Peppers.
- Add to a pita. Make a batch of Gluten Free Pita Bread and stuff it with Homemade Hummus and salad.
- Falafel. A side of zoodles salad is perfect with freshly made Gluten Free Falafel, Cucumber Tomato Feta Salad, and a drizzle of Homemade Tzatziki.
- More salad. Round out a meal of Greek zoodles salad with more salad! Try a heartier Three Bean Salad or a filling Grilled Steak Salad.
- Bread. Homemade gluten free bread is a simple, perfect side for a zoodles salad. Make a loaf of Gluten Free Sandwich Bread, Gluten Free Focaccia, Gluten Free French Baguette, or Gluten Free Garlic Breadsticks to go with servings of salad.
More Easy Salad Recipes To Try
Greek Zoodles Salad
Ingredients
- 1 lemon, juiced (about ¼ 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
- ½ cup pitted kalamata olives, halved
- 2 ounces crumbled feta cheese (about ½ cup)
Instructions
- 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.