Greek Zucchini Salad is the perfect dish to bring a refreshing burst of flavor to any meal, whether you’re meal-prepping for the week or looking for a light, satisfying side.
Made with zesty feta, olives, and the natural crunch of zucchini noodles, it’s both a feast for the eyes and the taste buds. The great thing about this recipe is that it’s incredibly versatile and packs in fresh, vibrant ingredients that come together with minimal effort.
I love that it fits right into a low-carb or keto lifestyle, making it a fantastic choice for anyone looking to maintain healthy eating habits without sacrificing flavor. Plus, the Mediterranean flavors of olives, artichokes, and oregano just scream summer, and it’s the kind of salad that doesn’t require a ton of prep.
I often serve this alongside a hearty main like Low-Carb Crustless Taco Pie or Keto Coconut Shrimp, both of which complement the fresh, tangy notes of the salad perfectly.
What makes this Greek Zucchini Salad even more special is how it brings together diverse textures – the creamy feta, juicy tomatoes, and crunchy zucchini noodles, all tossed in a light, aromatic dressing.
You won’t believe how such simple ingredients can create such a flavorful experience. It’s truly a dish that hits all the right notes, from the vibrant veggies to the tangy vinegar and herbs.
Why you will love this dish?
- A Fresh, Healthy Choice: I love how light and nutritious this salad is, perfect for a quick lunch or dinner without weighing you down.
- Simplicity at Its Best: It’s made in minutes, and I appreciate how few ingredients it takes to make something so flavorful.
- Customizable: You can easily adjust the ingredients based on what’s in season or what you have on hand, which makes it endlessly adaptable.
- Low-Carb & Keto-Friendly: It’s a fantastic choice for anyone watching their carbs but still craving a satisfying, tasty dish.
- The Mediterranean Twist: The combination of olives, feta, and artichokes takes me straight to the sun-drenched coastlines of Greece, even if I’m just at home!
Greek Zucchini Salad Recipe
Equipment
- Knife
- Cutting board
- Spiralizer or vegetable peeler (for zucchini noodles)
- Mixing bowl
- Spoon or tongs (for tossing)
Ingredients
- ½ cup red onion sliced thin
- 2 medium zucchini made into noodles
- ½ cup grape tomatoes halved
- ½ cup kalamata olives
- 1 cup artichoke hearts
- 4 ounces feta cheese crumbled 1 cup
- 2 tablespoons red wine vinegar
- ¼ cup extra virgin olive oil
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon oregano
- 1 clove garlic crushed
Instructions
- Slice the red onion thinly.
- Use a spiralizer or vegetable peeler to turn the zucchini into noodles.
- Halve the grape tomatoes.
- Slice the kalamata olives.
- Drain and chop the artichoke hearts.
- In a mixing bowl, combine all the ingredients (zucchini, onion, tomatoes, olives, artichokes, feta).
- In a small bowl, whisk together the red wine vinegar, olive oil, salt, pepper, oregano, and crushed garlic.
- Pour the dressing over the salad and toss well.
Nutrition Info:
| Nutrition | Value |
| Calories | 193kcal |
| Carbohydrates | 16g |
| Protein | 7g |
| Fat | 12g |
| Sugar | 5g |
| Sodium | 375mg |
Variations To Elevate This Greek Zucchini Salad!
- Add Roasted Vegetables: Roasting some of the zucchini or adding bell peppers, eggplant, or red onions can bring out a deeper, smoky flavor while still keeping the salad light.
- Herb Swap: Experiment with fresh basil or mint for a slightly different Mediterranean twist. These herbs complement the tangy feta and olives beautifully and add a fresh burst of flavor.
- Add a Protein Boost: For a more filling salad, try adding grilled chicken, shrimp, or chickpeas. It adds substance without compromising the fresh, light nature of the dish.
- Pickled Red Onions: If you’re looking for an extra zing, swap fresh red onions for pickled ones. This gives the salad an added layer of tanginess that perfectly balances the creaminess of the feta.
- Nuts & Seeds: Toasted pine nuts, almonds, or sunflower seeds can add a crunchy texture to the dish and enhance its flavor profile.
- Avocado: Add some creamy avocado slices to bring richness and a smooth contrast to the crunchy veggies and feta. It’s also a great way to get a boost of healthy fats.
John Lee’s love for cooking is deeply rooted in family tradition. Growing up, the men in his family took charge of the kitchen, turning every meal into a special occasion. From weekend barbecues to holiday feasts, food was more than sustenance—it was a way to connect.
Inspired by this upbringing, John developed a passion for creating dishes that bring people together. After meeting Joe Miller through mutual friends, he joined Food Landscape Insight to share his love for simple yet extraordinary cooking, crafting meals that tell a story and create lasting memories.
