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A close-up shot of a small bowl with a whisk stirring together red wine vinegar, olive oil, salt, pepper, oregano, and crushed garlic, set on the white marble cooktop, creating a flavorful dressing ready to drizzle over the salad.

Greek Zucchini Salad Recipe

This Greek Zucchini Salad is a fresh, low-carb dish full of vibrant flavors. With zucchini noodles, feta, olives, and artichokes, it’s a Mediterranean delight that’s quick, healthy, and satisfying!
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 8
Course: Side Dish
Cuisine: Mediterranean
Calories: 193
Ingredients Equipment Method

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

Equipment

  • Knife
  • Cutting board
  • Spiralizer or vegetable peeler (for zucchini noodles)
  • Mixing bowl
  • Spoon or tongs (for tossing)

Method
 

  1. Slice the red onion thinly.
    A close-up shot of a sharp knife slicing a red onion thinly on a wooden cutting board over the white marble cooktop, with its vibrant purple layers neatly stacked and slightly curled at the edges, ready for the salad.
  2. Use a spiralizer or vegetable peeler to turn the zucchini into noodles.
  3. Halve the grape tomatoes.
    A close-up shot of halved grape tomatoes on a wooden cutting board over the white marble cooktop, showcasing their juicy red interior and glistening seeds, adding a burst of color and freshness to the ingredients.
  4. Slice the kalamata olives.
    A close-up shot of sliced kalamata olives arranged neatly on a wooden cutting board over the white marble cooktop, with their deep purple hue and glossy texture highlighting their rich, briny flavor.
  5. Drain and chop the artichoke hearts.
  6. In a mixing bowl, combine all the ingredients (zucchini, onion, tomatoes, olives, artichokes, feta).
  7. In a small bowl, whisk together the red wine vinegar, olive oil, salt, pepper, oregano, and crushed garlic.
  8. Pour the dressing over the salad and toss well.
    A close-up shot of a small bowl with a whisk stirring together red wine vinegar, olive oil, salt, pepper, oregano, and crushed garlic, set on the white marble cooktop, creating a flavorful dressing ready to drizzle over the salad.