Raw zucchini make incredible salad, we love this fresh zucchini noodles salad With Mediterranean style Greek yogurt sauce, feta, tomatoes and olives!
Zucchini don’t have enough credit for salads! I love the original zucchini salad, so I was fascinated by this zucchini noodle salad, spicy Greek yogurt sauce, feta and tomatoes. Since zucchini grows raw, it’s a little better than cooked zucchini noodles that can be enjoyed immediately. Once you’ve dressed, this salad will last for several days.
If you have never made zucchini noodles before, I can cover you on the quick tutorial below (with spiral retainer). The salad itself can be delicious, or you can add some grilled salmon with purse meat, lemon dill or juicy chicken breasts that are sliced into pieces.
Key Ingredients
- squash: You can use store-bought Zoodles or make (noodles made with zucchini). Use fresh, sturdy zucchini for best results. I shared how to make zucchini noodles below.
- Cucumbers, tomatoes, red onions and olives: The extra veggies we added to this zucchini salad are inspired by the classic Greek salad. For olives, I use kalamata, but the green Castelvetrano olives are delicious too.
- Feta cheese: Like the classic Greek salad, we added a lot of feta. You can crash it onto the salad, or do what I do in the photo and add a bigger cube.
- Greek Yogurt Sauce: My dressing starts with regular Greek yogurt, then I mix garlic cloves, pie, lemon zest and juice, olive oil, honey and add a little spice, some sriracha.
How to Make Mediterranean Zucchini Noodle Salad
I highly recommend making zucchini noodles for this recipe using spiral shapes. If you don’t have one, I’ve provided the tip below in None to make Zoodles without (fixed in pinch).
The spirochete creates long, curly zucchini noodles in minutes. My model is from Paderno (about $30). Make Zoodles:
- Secure the spiral to your countertop (mine with suction cup). Trim the ends of the zucchini and press it firmly into the spiral.
- Turn the handle until all the zucchini turn into noodles. Since your noodles will be long, use scissors to cut the noodles about 12 inches.
- Use Zoodles in your salad now, or store them in the refrigerator or refrigerator. I include storage tips under the recipe. I also love making a batch of double batches and saving them for my garlic Parmesan zucchini noodles recipe.
Once the noodles are ready, you can throw them away (as easy as whipping everything together) and extra veggies, then add the feta. Simple, fresh, so delicious!
Mediterranean Zucchini Noodle Salad
You can make this Greek-style zucchini noodles salad in 20 minutes! The dressing for yogurt has a proper amount of kicks of garlic, feta cheese, lemon and Sriracha hot sauce. Salad is perfect for eating immediately or making up for 2 days in advance.
2 to 3 servings
You will need
Zucchini Salad
2 medium zucchini, about 2 pounds
1/2 medium hammock cucumber, cut into half a month
2 medium tomatoes, cut into small wedges
1/4 medium red onion, cut into half the moon
2½ oz of sheep cheese, cube, about 1/2 cup
15 Kalamata olives, sunken and half
Yogurt seasoning
1/4 cup Greek yogurt
1 medium garlic clove, chopped
1 tablespoon crispy feta cheese
1 teaspoon lemon peel
1 tablespoon lemon juice
1 tablespoon olive oil
1/2 teaspoon sriracha hot sauce, or more
1/2 teaspoon honey
Salt and fresh black pepper
direction
1Prepare zucchini: Trim and spiral the zucchini (see notes below without spiral). Then, cut the spiralized zucchini into long noodles about the length of the spaghetti.
2Make dressings: Stir yogurt, garlic, fond cheese, lemon zest, lemon juice, olive oil, Sriracha and honey. Season as needed and adjust with salt, pepper and/or sriracha.
3Make salad: Add zucchini, cucumber, tomato, red onion, cube of fond cheese and olives to a large bowl and throw away with two-thirds of the yogurt seasoning. If needed, add more seasonings.
4Enjoy the salad immediately or refrigerate it for up to a day. The noodles soften slightly over time, but still crunch. If you want to achieve more than a day for the crispest salad, separate the salad from the dressing and toss.
Adam and Joanne’s Tips
- Making Zucchini Noodles without Spiral Compounds: Spiral shape isn’t the only way to make noodles. You can use Julienne Vegetable Peel or Mandolin. You can also make waffles or ribbons using the standard vegetable peeling machine.
- Store original Zoodles: Store original zucchini noodles in an airtight container lined with paper towels (paper towels help absorb extra moisture). Refrigerate and use within 3 days.
- The nutrition facts provided below are estimates.
Nutrition per serving
Service size
Half of the recipe
/
Calories
356
/
Total fat
20.4g
/
Saturated fat
8.3 grams
/
cholesterol
40.3mg
/
sodium
885.8mg
/
carbohydrate
33.1g
/
Dietary fiber
3.2g
/
Total sugar
7.3 grams
/
protein
14.5g
We are Adam and Joanne, a couple who are passionate about cooking and sharing delicious, reliable recipes since 2009. Our goal? Inspire you to enter the kitchen and cook fresh and delicious meals confidently.
