When summer produce is at its peak, there’s nothing more satisfying than a dish that brings fresh flavors and light, nourishing goodness to the table. That’s exactly why this Greek Zucchini Salad has become a personal favorite in my kitchen.
Loaded with crunchy raw zucchini, tangy feta, juicy cherry tomatoes, and briny kalamata olives, it’s a harmonious mix of textures and bold Mediterranean flavors. Toss it all in a zesty lemon-oregano vinaigrette, and you’ve got a salad that feels indulgent but aligns perfectly with your health goals.
The beauty of this recipe lies in its simplicity—and its sneaky benefit for weight management. With zucchini as the star, you’re getting a low-calorie, high-fiber base that keeps you satisfied without weighing you down. Did you know that zucchini is 95% water and can support hydration while providing essential vitamins like C and A?
This recipe is also wonderfully versatile. It pairs perfectly with Stuffed Keto Cabbage Rolls, or for a more indulgent feast, try it alongside a Honey Mustard Garlic Shrimp.
The first time I made this salad, it was for a family picnic, and let me tell you—there wasn’t a scrap left by the end of the day. It’s just that good.
What makes this salad extra special? The zucchini is spiralized, giving it an elegant, pasta-like texture that soaks up the vinaigrette beautifully. Even zucchini skeptics might ask for seconds!
So grab your favorite serving bowl, and let’s create something light, fresh, and utterly delicious. Don’t forget to share how you made it your own in the comments below—I’d love to hear!
Flavor Bomb Alert!
- Discovering simplicity: I was surprised by how quick and easy this was to put together—just spiralize, toss, and serve!
- Mediterranean magic: The lemony vinaigrette ties everything together, making it a go-to for anyone craving bold, clean flavors.
- Perfect for meal prep: It holds up wonderfully in the fridge, making it a great option for lunches throughout the week.
- Health on a plate: Low-calorie, hydrating, and packed with nutrients—it’s the kind of salad you’ll feel great eating.Crowd-pleaser: Even the pickiest eaters were won over, proving this dish is more than just a salad; it’s a conversation starter.
Greek Zucchini Salad Recipe
Equipment
- Large bowl
- Airtight container
- Spiralizer (or vegetable peeler)
- Measuring spoons
- Whisk
Ingredients
- ½ cup grape tomatoes, halved
- 1 clove garlic, crushed
- ¼ cup extra virgin olive oil
- ¼ tsp Black pepper
- 4 oz feta cheese crumbled
- ½ tsp oregano
- ½ cup red onion, sliced thin
- 2 tbsp red wine vinegar
- 1 cup artichoke hearts
- 2 medium zucchini, made into noodles
- ¼ tsp salt
- ½ cup kalamata olives
Instructions
- Spiralize zucchini into noodles or use a vegetable peeler to create ribbons, then place in a large bowl.
- In a medium bowl, whisk together olive oil, vinegar, garlic, salt, pepper, and oregano to create the dressing.
- Pour the dressing over the zucchini noodles and toss to coat.
- Add the remaining ingredients (excluding feta cheese) and toss again.
- Top the salad with feta cheese and refrigerate until ready to serve.
- Store any leftovers in an airtight container.
Notes
- For added flavor, you can substitute the feta cheese with goat cheese or a dairy-free alternative.
- This salad can be served immediately or chilled for a more marinated flavor.
| Nutrition | Value |
| Calories | 363kcal |
| Carbohydrates | 11.8g |
| Fibre | 5g |
| Fat | 32.6g |
| Protein | 7.8g |
Variations To Help You Customise Your Dish!
- Add Protein: Grilled or shredded chicken can be added for a hearty, protein-packed version.
- Different Cheese Options: Replace feta with creamy goat cheese for a tangier flavor.
- Add Fresh Herbs: Adding chopped fresh basil or mint can introduce an extra burst of freshness.
- Spicy Kick: For those who enjoy a little heat, sprinkle red pepper flakes over the top.
- Balsamic Twist: Instead of red wine vinegar, try balsamic vinegar for a sweeter, more complex flavor.
