Mediterranean Zucchini Noodles Salad
- PREP 20min
- TOTAL 20min
You can make this Greek-inspired 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 immediately or make up to 2 days in advance.
You Will Need
Zucchini Salad
2 medium zucchini, about 2 pounds
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 ½ ounces feta cheese, cubed, about 1/2 cup
15 Kalamata olives, pitted and halved
Yogurt 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
Directions
Prepare zucchini: Trim and spiralize the zucchini (see notes below for doing this without a spiralizer). Then, cut the spiralized zucchini into long noodles to be about the length of spaghetti.
Make the dressing: Stir yogurt, garlic, feta cheese, lemon zest, lemon juice, olive oil, Sriracha, and honey together. Taste for seasoning and adjust with salt, pepper, and/or Sriracha as needed.
Make the salad: Add zucchini noodles, cucumber, tomato, red onion, cubed feta cheese, and olives to a large bowl, then toss with two-thirds of the yogurt dressing. Add more dressing if needed.
Enjoy the salad immediately, or keep it refrigerated for up to one day. The noodles will soften slightly over time but will still have crunch. If making ahead more than a day, for the crispiest salad, keep the salad and dressing separate and toss the day of.
Adam and Joanne's Tips
- Making zucchini noodles without a spiralizer: The spiralizer is not the only way to make noodles. You can use a julienne vegetable peeler or a mandoline. You can also use a standard vegetable peeler to make wide noodles or ribbons.
- Storing raw zoodles: Store your raw zucchini noodles in an airtight container lined with paper towels (the paper towels help absorb extra moisture). Refrigerate and use within 3 days.
- The nutrition facts provided below are estimates.