The raw zucchini makes an incredible salad and we love this fresh zucchini noodles salad with Mediterranean-style Greek yogurt dressing, feta cheese, tomatoes and olives!
The zucchini doesn’t get enough credit for the salad! I love raw zucchini salad so I’m obsessed with this zucchini noodles salad with spicy Greek yogurt dressing, feta and tomatoes. Zucchini is raw, so it’s a little better than zucchini noodles that you should enjoy right away. Once you’re dressed, this salad is good for a few days.
If you’ve never made Zucchini noodles, it’s covered in the following simple tutorial (with or without a spiralizer). This salad is tasty on its own, or you can add protein along with poached shrimp, lemon dill baked salmon, or sliced juicy chicken breast.
Important ingredients
Zucchini: You can use and create store-bought Zoodles (noodles made with Zucchini). For best results, use fresh, firm zucchini. We shared how to make zucchini noodles below. The extra vegetables to add to this zucchini salad are inspired by classic Greek salad: Cucumbers, tomatoes, red onions, olives. For olives, I use kalamata, but the green Castelvetrano olives are also really tasty. Feta Cheese: Add lots of feta, like a classic Greek salad. You can either crush it into a salad or add a large cubes by doing what I did in our photos. Greek Yogurt Dressing: My dressing starts with plain Greek yogurt, then mix in garlic cloves, crushed feta, lemon zest and juice, olive oil, honey, and mix to add a little spice and some sriracha.
How to make Mediterranean zucchini noodles salad
It is highly recommended to use a spiralizer to make zucchini noodles in this recipe. If you don’t have one, here are some tips for making Zoodles (make mandolin or peeler work in a pinch).
Spiralizer creates long, curly zucchini noodles in just a few minutes. My model is from Paderno (it was about $30). To create Zoodles:
Secure the spiralizer to the countertop (the mine has a suction cup). Trim the edges of the zucchini and push it firmly into the spiralizer. Turn the handle until all the zucchini is turned into noodles. The noodles will be long, so use scissors to cut the noodles to about 12 inches long. Use Zoodles immediately for salads or store them in the fridge or freezer. I’ve included storing tips under the recipe. I also like to make double batches and store them for the recipe for garlic Parmesan zucchini noodles.
Once you have the noodles, you can toss them with dressing (it’s as easy as stirring everything together) and extra vegetables. Easy, fresh and very tasty!
Mediterranean zucchini noodles salad
You can make this Greek-style zucchini noodles salad in 20 minutes! The yogurt-based dressing has the right amount of kicks from a hot sauce of garlic, feta cheese, lemon and sriracha. The salad is perfect for eating immediately or up to two days in advance.
2-3 servings
You will need it
Zucchini salad
2 Medium zucchini, about 2 pounds
1/2 medium hot house cucumber sliced in half a month
Medium tomatoes, cut into small wedges
1/4 medium red onion, sliced thinly half on
2½ oz feta cheese, cubes, about 1/2 cup
15 kalamata olives, pits and half
Yogurt Dressing
1/4 cup Greek yogurt
Medium garlic cloves, finely chopped
1 tablespoon breadcrumbs feta cheese
1 tsp lemon peel
1 tablespoon lemon juice
1 tablespoon of olive oil
1/2 tsp Sriracha Hot Sauce, or more
1/2 teaspoon honey
Fresh ground black pepper with salt
direction
1Prepare Zucchini: Trim and spiralize Zucchini (see notes below to do this without a spiralizer). Next, cut the spiral zucchini into long noodles to make it spaghetti long.
2Make a dressing: stir together yogurt, garlic, feta cheese, lemon zest, lemon juice, olive oil, sriracha and honey. If necessary, taste the seasonings and adjust them with salt, pepper and/or sriracha.
3Make a salad: Add zucchini noodles, cucumbers, tomatoes, red onions, cube feta cheese and olives to a large bowl and toss them in two thirds of the yogurt dressing. Add dressing if necessary.
4Enjoy the salad immediately or refrigerate until the day. The noodles tender slightly over time, but still have crunch. For the crispest salad, if you go further than a day, keep the salad and dressing separate and throw the day.
Adam and Joan tips
Make zucchini noodles without a spiralizer: Spiralizer is not the only way to make noodles. You can use a Julienne vegetable peeler or mandolin. You can also use standard vegetable crusts to make wide noodles and ribbons. Storage of Raw Zoodles: Store the raw zucchini noodles in an airtight container lined with paper towels (paper towels help to absorb excess moisture). Refrigerate and use within 3 days. Nutrition facts shown below are estimates.
Nutrition per meal
Serving size
Half of the recipe
/
calorie
356
/
Total fat
20.4g
/
Saturated fat
8.3g
/
cholesterol
40.3mg
/
sodium
885.8mg
/
carbohydrates
33.1g
/
Dietary fiber
3.2g
/
Total sugar
7.3g
/
protein
14.5g
author:
We are Adam and Joan, who have been passionate about cooking and sharing trustworthy recipes since 2009. Our goal? To encourage you to enter the kitchen and cook fresh, flavorful meals with confidence.
