Low carb and keto-friendly Greek Zoodle Salad made with zucchini noodles instead of traditional pasta, making this recipe both delicious and easier on your waistline. This recipe is a delicious way to take advantage of all the fresh zucchini in the summer months.
Easy Greek Zoodle Salad
A while back I got a ton of zucchini squash on sale for a dollar a bag. I ended up grabbing three bags and each weighed over 3 or 4 lbs of squash.
We had some for several nights that week for dinner but after a few days, I knew I better come up with some new ways to use it up or start processing it for the freezer.
We love zucchini, but I knew eating 12 lbs before it went bad would be tough so I did slice several lbs up and put those in the freezer for things like soup and stir fry later.
I left some of the squash in the fridge so I could cook up some veggies for my lunches. A lot of the time I use any leftover protein from the night before and toss it in with some zucchini strips, aka zoodles and that’s lunch. Quick, easy, and super tasty.
This easy salad was one of my lunches and it was a tasty and refreshing change for my zoodle routine. I still had it with some leftover chicken breast but instead of my usual butter and Parmesan cooked zucchini, I used my veggie peeler and left the zucchini strips uncooked.
I love raw veggies so I already knew the uncooked zoodles would taste great but added in some amazing toppings that set this dish from good to super yummy!
Tasty and Quick!
The same day I found the zucchini on sale, I was so excited to find three containers of Feta crumbles for .49! No, that is not a typo! These containers I found were normally priced at 2.99 and since they were dated for the end of that month they had marked them down.
Of course, cheese lasts longer than the store’s sale by date and Feta freezes well so I didn’t hesitate to grab all I could. I love that stuff and believe it or not so does my eight your old, so it doesn’t last long enough to go bad in our home.
This salad is super quick to put together. Along with the zucchini noodles and the feta cheese, you just toss in the olives cherry tomatoes and you’re ready for the dressing.
The dressing is just as simple and can be mixed up and stored in a jar for up to a week. Since zucchini is a veggie that has lots of moister, it does start to release its water after a few hours in the dressing so I don’t like to add my dressing until I am ready to toss and serve.
Even if there is some extra liquid in the bottom of the bowl it is still delicious and not an issue.
You could easily make a single-serve or a double batch of this fresh salad. It’s great to have the dressing made up in the fridge so you can just grab a bowl, add a couple of tablespoons of dressing with your leftover proteins, and have a healthy and filling lunch.
If you are serving the salad right away you can add as much or as little of the dressing as you like then toss and serve. I like to chill mine some first before serving and when you do that it is best to keep the dressing separate until you are ready to dish it up and serve.
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A light summery salad that is great for using all the fresh zucchini from the garden in the warmer months.
- 3 to 4 large zucchini
- 10-12 cherry tomatoes
- 1/2 cup Calamata Olives, cut in half
- 1/2 cup Feta Cheese Crumbles
- 1 tablespoon of fresh Lemon Juice
- 2 tablesoons Extra Virgin Olive Oil
- 1 tablespoons of Red Wine Vinegar
- 1/2 teaspoon garlic powder
- 1/2 teasoon of oregano
- pinch of salt and pepper
- 2 tablespoons of finely minced onion
- 1/2 teaspoon of mineral salt
- Add all your dressing ingredients to a bowl or small jar and mix well. Set aside or chill in the fridge if using later.
- Using your veggie peeler make long smooth swipes down each side of your washed zucchini making long think noodles. They do not have to be perfect.
- Once all the zoodles are made add in your olive halves, cherry tomatoes, and feta cheese. Toss salad together.
- If ready to serve now add as much of the dressing as you would like to the zoodle salad and serve. It is better chilled in my opinion so I make my salad earlier in the day and add the dressing just before I serve it as lunch or diner. If you add the dressing to the salad then refrigerate the flavors will be amazing but some liquid will eventually end up in the bottom of the bowl as the veggies begin to release their natural waters. Still tasty but just a bit wetter.
Amount Per ServingCalories 130Total Fat 11gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 7gCholesterol 13mgSodium 469mgCarbohydrates 7gNet Carbohydrates 4gFiber 3gSugar 4gProtein 4g
I am not a nutritionist. If you have strict dietary needs I always recommend using an online nutrition calculator to calculate your totals using your exact brands you're using in this recipe as values may vary per brand.
I am a southern girl through and through that loves to laugh, cook, read and spend time with family. My passions outside of home schooling my son are ministering to those in need and creating art in the kitchen! Every day is an adventure in our little house and I wouldn’t trade it or the chance to share here with you for anything!