Greek Zucchini Noodle Salad

A refreshing, crisp Greek Zucchini Noodle Salad tossed with juicy cherry tomatoes, kalamata olives, sharp red onion, and creamy feta in a zesty herb vinaigrette.

Why This Recipe Works:

• Salting the zucchini noodles draws out excess water via osmosis, preventing a soggy salad.
• A high-acid red wine vinaigrette cuts through the rich, creamy fat of the feta cheese.
• Keeping the zucchini raw preserves its natural crunch and delicate, fresh flavor.

I remember sitting on my tiny apartment balcony three summers ago, sweating through a heatwave with a broken air conditioner, desperately craving something cold that didn't require turning on the stove.

I dragged my cheap plastic spiralizer out of the dark corner of the pantry, clamped it to the counter, and cranked a massive zucchini until my wrist popped.

The first time I made this, it turned into a depressing, watery soup within ten minutes because I didn't understand the brutal power of salt-induced osmosis on zucchini's high water content. Zucchini is roughly ninety-five percent water, and if you don't draw that moisture out before tossing it with dressing, your beautiful salad will drown in its own juices.

The simple fix is sweating the noodles with a generous pinch of Diamond Crystal kosher salt in a colander for twenty minutes, then gently squeezing them in a clean kitchen towel. You will be amazed at how much liquid drains out, leaving you with a wonderfully crisp, noodle-like texture that actually holds onto dressing.

Trust me, this technique changes everything.

From there, it's just a quick toss with classic Mediterranean staples like briny olives, sweet tomatoes, and sharp feta.

If you love fresh, vegetable-forward dishes, this recipe sits right alongside my favorite Cucumber Onion Tomato Salad for hot summer days. It is light, crunchy, and incredibly satisfying without making you feel weighed down.

Greek Zucchini Noodle Salad

• Publisher Storied Skillet
• Cuisine Greek
• Category Salad, Low-Carb
• Prep Time 20 minutes
• Cook Time 0 minutes
• Servings 4
• Calories 180 calories
• Rating 4.8 2135
• Tags zucchini noodles, Greek salad, low carb, feta, olives, healthy dinner

Ingredients

• 4 medium zucchini, spiralized
• 1 cup cherry tomatoes, halved
• 1/2 cup Kalamata olives, pitted and halved
• 1/2 cup English cucumber, diced
• 1/4 cup red onion, thinly sliced
• 1/2 cup feta cheese, crumbled
• 3 tbsp extra virgin olive oil
• 1.5 tbsp red wine vinegar
• 1 tsp dried oregano
• 1/2 tsp Diamond Crystal kosher salt (plus more for sweating)
• 1/4 tsp freshly cracked black pepper

Directions

1. Place the spiralized zucchini noodles in a large colander set over a bowl or sink. Sprinkle with 1 teaspoon of Diamond Crystal kosher salt and toss gently to coat. Let sit for 20 minutes to draw out excess moisture.
2. Transfer the zucchini noodles to a clean kitchen towel or several layers of paper towels. Gently squeeze and pat dry to remove the extracted water.
3. In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, dried oregano, 1/2 teaspoon of salt, and black pepper until emulsified.
4. In a large serving bowl, combine the dried zucchini noodles, halved cherry tomatoes, Kalamata olives, diced cucumber, and sliced red onion.
5. Drizzle the dressing over the salad and toss gently to combine. Top with crumbled feta cheese and serve immediately.
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Notes

• I highly recommend using Diamond Crystal kosher salt; if you are using Morton's kosher salt, cut the volume by half to avoid over-salting.
• The salting process is crucial because it alters the cellular structure of the zucchini, collapsing the air pockets and creating a firmer, more pliable "noodle" texture.
• Do not skip the drying step; even after sweating, the noodles will cling to residual surface moisture which will dilute your dressing if not squeezed out.
• After a day in the fridge, the zucchini will inevitably release a bit more water, so it is best enjoyed within a few hours of dressing.

Serving Suggestions

This vibrant salad makes a fantastic light lunch on its own, but you can easily transform it into a hearty feast with these simple pairings:

• Pair this refreshing salad with our Greek Lemon Feta Chicken for a complete, high-protein Mediterranean dinner.
• Serve it alongside some warm, crispy cheesy zucchini breadsticks to scoop up the extra vinaigrette.
• If you want to keep the meal light and plant-based, try pairing it with a side of roasted potatoes with baked feta and garlic.
• Add grilled shrimp or sliced chicken breast directly on top of the salad bowl for an easy weekday lunch.

Storage and Reheating

This salad is absolutely best served fresh, right after tossing.

If you do have leftovers, store them in an airtight container in the refrigerator for up to twenty-four hours. Keep in mind that the zucchini will continue to release moisture over time, so you may need to drain the bottom of the container before eating.

Do not attempt to freeze or reheat this dish.

Heating spiralized zucchini will instantly cook the delicate cell walls, turning your crisp salad into a mushy, warm pile of squash.

Ingredient Substitutes

If you don't have everything on hand, these simple swaps will keep your salad delicious:

1. Zucchini: Yellow summer squash works beautifully as a direct swap, offering a similar texture and a pop of bright color.
2. Red Wine Vinegar: Lemon juice is a fantastic alternative, adding a bright, citrusy acidity that pairs naturally with feta.
3. Feta Cheese: If you want a milder, creamier cheese, try goat cheese, or use a dairy-free feta alternative to keep it vegan.
4. Kalamata Olives: Black olives or green Castelvetrano olives can be used if you prefer a less intense, buttery brine.

There is something incredibly satisfying about a meal that feels this light yet tastes so incredibly vibrant. Grab your spiralizer, embrace the science of salting, and enjoy a bowl of pure summer.