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:
- 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.
- Transfer zoodles to a colander and rinse with cold water to remove salt; pat dry with paper towel.
- Beat olive oil, red wine vinegar, garlic powder, oregano, basil, and thyme together in a bowl; season with salt and pepper.
- Toss zoodles, tomatoes, pepperoncini, feta cheese, onion, olives, and chickpeas together in a large bowl. Pour dressing over the salad and toss to coat.
Try green olives instead of Kalamata olives.
What others are saying
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!
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!
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.
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.
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!