Greek Zoodle Salad recipe

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Ingredients

2 zucchini
¼ English cucumber, chopped
10 cherry tomatoes, halved, or more to taste
10 pitted kalamata olives, halved, or more to taste
¼ cup thinly sliced red onion
2 ounces crumbled reduced-fat feta cheese
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon dried oregano
salt and ground black pepper to taste

Nutrition Info

146.6 calories
carbohydrate: 9.1 g
cholesterol: 5 mg
fat: 11.1 g
fiber: 2.1 g
protein: 5 g
saturatedFat: 2.3 g
servingSize: -
sodium: 391.4 mg
sugar: 2.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Cut zucchini into noodle-shaped strands using a spiralizing tool. Place \"zoodles\" in a large bowl and top with cucumber, tomatoes, olives, red onion, and feta cheese.

  2. Whisk olive oil, lemon juice, oregano, salt, and pepper together in a bowl until dressing is smooth, pour over \"zoodle\" mixture and toss to coat. Marinate salad in refrigerator for 10 to 15 minutes.

Recipe Yield

4 side salads

Recipe Note

Zoodles (zucchini noodles) are all the rage and I keep looking for new ways to prepare them. I decided to combine my love of Greek salad with the zoodles and came up with this recipe. A great alternative to high-carb pasta salads!

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