Greek Zoodle Salad

Greek Zoodle Salad
Greek Zoodle Salad

Zoodles is a fun way of saying zucchini noodles. For this recipe, you can either make your own or buy them at the store. Zoodle recipes are gaining popularity with people who love healthier options for everyday foods. When you make zoodles at home, especially with fresh zucchini, they are often a little more wet than you probably need them to be. Be sure to lay your zoodles out on a paper towel and lightly salt them to draw the moisture out. Pat them dry before you begin the work on the rest of the recipe. If you don’t have a zoodle making tool and you get them at the store, they are more likely to be dryer, so you might be able to get away without salting them to draw out moisture. You don’t want terribly hard zoodles! You just want to make sure they won’t get too funky or wet while cooking.

Usually, we have a lot of cheese suggestions for recipes, but with this one you really want to stick to the feta cheese. Other cheeses, like mozzarella or cheddar, don’t really hold their shape well enough to work with this recipe. Feta stays crumbly even after its made contact with the liquids in this. Once your salad has been tossed, let it sit for a few minutes to let the flavors really meld together.

Our taste testers loved this recipe, even those who were expecting something warm and were surprised that it was cold! The flavors are bright, the look of the dish is visually appealing, and there is a nice crunch to the zoodles. Someone even suggested spicing up the recipe with a chile flake of some sort, maybe something like the Hatch New Mexico Chile Flakes. Of course this spiciness is optional, but it would be nicely complimentary with the feta cheese.

 Print Recipe

Prep Time: 30 min.
Category: Vegetarian, Salads
Cuisine: Mediterranean
  • 2 Large Zucchini
  • 1 Clove garlic, minced
  • ¼ Cup Red onions, sliced thin
  • ¼ Cup Kalamata olives, cut in half
  • ½ Cup Grape tomatoes, cut in half
  • ½ of an English cucumber, diced
  • ½ Cup Feta cheese
  • 2 Tbsp Olive oil
  • 2 Tbsp Lemon juice
  • 1 Tbsp Mediterranean Dry Rub
  • Pinch of Kosher Salt
  • Pinch of Black Pepper
  1. Spiralize zucchini, place on paper towels, sprinkle a pinch of salt and cover with another paper towel.
  2. Prepare your garlic, tomatoes, cucumber, onion, olives, and crumble the feta. Place in a large bowl.
  3. In a small bowl, combine olive oil, lemon juice, garlic, and Mediterranean Dry Rub and whisk.
  4. Pat off the zoodles, and add them to the bowl with the other vegetables. Add the dressing and toss. Add the feta and toss again, and season with a pinch of salt and pepper if necessary. Serve!