Greek Zoodles Recipe



  • 4 medium zucchini

Greek-Inspired Salad:

  • 1 cup cherry or grape tomatoes, halved
  • 1/2 cup kalamata olives, pitted and halved
  • 1/4 cup chopped red onion
  • 1/2 cup crumbled feta cheese
  • 2 tablespoons chopped fresh dill or parsley (optional)


  • 1/4 cup extra virgin olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper


  • Spiralizer or vegetable peeler
  • Large bowl
  • Small bowl or jar


Make the zoodles:

  • Wash the zucchini and trim the ends.
  • Spiralize the zucchini using your preferred blade setting (thicker noodles hold up better in this salad). If you don’t have a spiralizer, use a vegetable peeler to create long, wide ribbons.
  • Drain the zoodles (optional): Zucchini can release some water. For a less watery salad, place zoodles in a colander, sprinkle lightly with salt, and let drain for 15-20 minutes. Then pat dry with paper towels.

Prepare the salad:

  • While the zoodles drain (if doing so), combine the tomatoes, olives, red onion, feta cheese, and optional herbs in a large bowl.
  • In a small bowl or jar, whisk together the olive oil, lemon juice, oregano, garlic powder, salt, and pepper.
  • Add the zoodles to the bowl with the salad ingredients. Pour the dressing over the salad and toss to coat evenly.

Serve and Enjoy:

  • For the best flavor, let the salad marinate for at least 10 minutes in the refrigerator before serving. This will allow the flavors to meld.
  • Serve chilled or at room temperature.

Tips & Variations:

  • Protein Power: Add grilled chicken, shrimp, chickpeas, or white beans for extra protein.
  • More Veggies: Feel free to add in chopped cucumbers, bell peppers, or artichoke hearts.
  • Spice it Up: Add a pinch of red pepper flakes for a little kick.
  • Get Creative: Experiment with different herbs like mint or basil.
  • Vegan Option: Use a vegan feta alternative.


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