Mediterranean Zucchini Noodles Salad Recipe
Zucchini noodles, cucumber, tomatoes, feta and a spicy yogurt dressing — we’ve been inhaling this easy low-carb, gluten-free salad for the last few days. Jump to the Zucchini Noodles Salad recipe or read on to see how we make it.
It takes no time at all — about 15 minutes — and holds up exceptionally well in the fridge. This zucchini noodle salad is perfect for taking to work or making ahead for dinner.
YOU MAY ALSO LIKE: How to make our 20-minute zucchini pasta recipe with garlic, tomatoes, basil, and parmesan cheese. Jump to the Zucchini Pasta Recipe.
Three Ways To Make Zucchini Noodles
If you don’t have the gadget in your kitchen that makes vegetable noodles, don’t fret. We’ve shared our top picks below to help you out or you can simply cut the zucchini into half moons or cubes.
Spiralizer — we have this one. Using a spiralizer means you’ll get thin, curly, long noodles fast. They’re not too expensive and can be used for much more than zucchini (sweet potato noodles anyone?).
Julienne Vegetable Peeler — like this one from OXO. These come in at under $10 and might even be hiding in your kitchen gadget drawer right now. You won’t get the curly, extra-long noodles like with a spiralizer, but you’ll still get thin noodles that are perfect in this salad. here’s a tutorial from Oh She Glows for making zucchini noodles with a julienne veggie peeler.
Mandoline Slicer — we have one similar to this that we found at an Asian market, but you can find lots of options online. Just like with the julienne peeler, you won’t get curly noodles, but it’s a really useful tool to add to your kitchen.
You can also use a standard vegetable peeler and make wide noodles.
YOU MAY ALSO LIKE: Since you’ve got zucchini, you may want to take a look at our Easy Zucchini Bread Recipe with a lightly spiced, perfectly sweetened batter and a whole pound of grated zucchini mixed in.
How to Make the Zucchini Salad
This really could not be easier. Just as I mentioned earlier, if you can’t make noodles out of the zucchini, simply chop the zucchini into half moons or cubes.
The dressing is an insanely tasty combination of Greek yogurt, garlic, lemon, feta and spice. We use Sriracha since it’s a little bit hot and a little bit sweet — you could swap it out for your favorite hot sauce, though. Once the dressing is made, you can keep it in the fridge for days — in fact, it will get better over time.
When you’re ready to toss the salad, throw everything into a bowl and get to it. You can keep the dressed salad in the fridge for up to 1 day — longer than that and you’ll have a pretty soggy salad.
If you’re making a day ahead, just keep the dressing separate from the salad and you’ll be fine. And that’s it — a low-carb, gluten-free, no-guilt salad that’s hearty enough for dinner or simple enough for a quick lunch. Enjoy!
YOU MAY ALSO LIKE: These easy, cheesy baked zucchini chips are addictive. They are perfect to serve with dinner or just as an afternoon snack. Jump to the Baked Zucchini Chips Recipe.
Recipe updated, originally posted August 2015. Since posting this in 2015, we have tweaked the recipe to be more clear. – Adam and Joanne
Mediterranean Zucchini Noodles Salad Recipe
Make this guilt-free zucchini noodles salad in 20 minutes! The yogurt-based dressing has just the right amount of kick from garlic, feta cheese, lemon and Sriracha hot sauce. The salad is perfect to eat straight away or made in advance.
You Will NeedSalad
2 medium zucchini, spiralized or cut into noodles
1/2 medium hothouse cucumber, sliced into half moons
2 medium tomatoes, cut into small wedges
1/4 medium red onion, sliced thinly into half moons
2 1/2 ounces feta cheese, cubed (1/2 cup)
15 Kalamata olives, pitted and halvedYogurt Dressing
1/4 cup Greek yogurt
1 medium garlic clove, finely minced
1 tablespoon crumbed feta cheese
1 teaspoon lemon zest
1 tablespoon lemon juice
1 tablespoon olive oil
1/2 teaspoon Sriracha hot sauce, or more to taste
1/2 teaspoon honey
Salt and fresh ground black pepper
- Prepare Salad
- Make Dressing
Add zucchini noodles, cucumber, tomato, red onion, cubed feta cheese and olives to a large bowl then toss with two-thirds of the Greek Yogurt Dressing. Add more dressing if needed. Enjoy the salad straight away or keep refrigerated up to one day. The noodles will soften slightly over time, but will still have crunch.
If making ahead more than a day, keep the salad and dressing separate and toss the day of.
Stir yogurt, garlic, feta cheese, lemon zest, lemon juice, olive oil, Sriracha, and the honey together. Taste for seasoning and adjust with salt, pepper, and/or Sriracha as needed.
Adam and Joanne's Tips
- Three Ways to Make Zucchini Noodles: Make noodles from zucchini using a spiralizer, a julienne vegetable peeler or with a mandoline. The spiralizer is the only one that will get that curly look, but the other two are a great options. You can also use a standard vegetable peeler and make wide noodles. If you don’t have any of these, simply cut the zucchini into half moons or cubes.
- Hothouse Cucumber: We buy hothouse or seedless cucumbers almost exclusively. They are the long, thinner-skinned variety usually sold in plastic wrap. You can use whatever cucumber variety you like, just keep in mind that you may need to peel and remove seeds.
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