Spiralizer Greek Zoodle Salad

Image of Marrekus and Krysten Wilkes
Rated 5.0 based on 5 customer reviews
Spiralizer Greek Zoodle Salad
Spiralizer Greek Zoodle Salad


  • 1 zucchini, spiralized using the 3mm blade
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon red wine vinegar
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon thyme
  • salt and ground black pepper to taste
  • 1 cup halved cherry tomatoes
  • 1/3 cup diced pepperoncini
  • 1/3 cup crumbled feta cheese
  • 1/2 small red onion, spiralized using the 3mm blade
  • 1/2 cup Kalamata olives slices
  • 1/2 cup canned chickpeas, drained and rinsed


For best results, we recommend using:


  1. Line a baking sheet with paper towel. Spread zoodles onto the towels. Sprinkle salt over the zucchini and top with another layer of paper towel. Place a second baking sheet on the paper towels to press the zucchini. Let zucchini drain for 10 minutes.
  2. Transfer zoodles to a colander and rinse with cold water to remove salt; pat dry with paper towel.
  3. Beat olive oil, red wine vinegar, garlic powder, oregano, basil, and thyme together in a bowl; season with salt and pepper.
  4. Toss zoodles, tomatoes, pepperoncini, feta cheese, onion, olives, and chickpeas together in a large bowl. Pour dressing over the salad and toss to coat.
Mealthy tip:

Try green olives instead of Kalamata olives.


5.0out of 5 Stars

(5 Reviews)

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What others are saying

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Katie Hason says:

I made this salad in under 20 minutes and brought it to my office party. Everyone thought I ordered it from a Greek restaurant! It was so good, I even scored some points with the boss! I almost didn't add the pepperoncini, but I'm glad I did, as it really gave it that extra wow factor flavor!

Image of Jessica Scott

Jessica Scott says:

One of my favorite salads! So good! I served it in a large ceramic salad bowl and my guests ate it up!

Image of Greg Jones

Greg Jones says:

I skipped salting the zucchini before hand, I didn't think it was absolutely necessary. The recipe turned out great! What I loved most is the Greek dressing. It still felt like a real pasta salad dish, and the Mediterranean flavors were authentic. I also really loved the pepperoncini and feta cheese. All around great recipe and perfect for lunch. Very flavorful.

Image of Santana Williams

Santana Williams says:

Great salad. I've made it twice, once with zoodles and the second time with actual pasta (tri-color to be exact). I had to use extra olive oil and red wine vinegar when using noodles because it was a little dry. The zucchini noodles naturally hold water so they the amount of vinegar and oil this recipe calls for was perfect.

Image of Monica Allen

Monica Allen says:

This is the first recipe I made using my new spiralizer. I doubled the recipe and used 1 zucchini and 1 cucumber. The spiralizer was a gift from my mom, I get so much use out of it!