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Keto Zoodle Greek Salad Recipe

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A fresh, crunchy Keto Zoodle Greek Salad made with zucchini noodles, juicy tomatoes, cucumbers, olives, and creamy feta. It’s low-carb, light, and full of flavor. Perfect for lunch, dinner, or meal prep.

Ingredients

Scale

  • 2 medium zucchinis (spiralized into zoodles)

  • 1 cup cherry tomatoes, halved

  • 1 cucumber, diced

  • 1 small red onion, thinly sliced

  • ½ cup Kalamata olives, pitted and halved

  • ¾ cup feta cheese, crumbled

  • ½ green bell pepper, chopped (optional)

Dressing:

  • ¼ cup olive oil

  • 2 tablespoons red wine vinegar

  • Juice of ½ lemon

  • 1 garlic clove, minced

  • 1 teaspoon dried oregano

  • Salt and black pepper to taste

Instructions

  • Spiralize the zucchinis into thin noodles. Place them on a paper towel, sprinkle lightly with salt, and let them rest for 10 minutes to remove excess water.

  • In a large bowl, add the cherry tomatoes, cucumber, onion, olives, and bell pepper.

  • In a small bowl or jar, whisk together olive oil, red wine vinegar, lemon juice, garlic, oregano, salt, and pepper until smooth.

  • Pat the zoodles dry and add them to the vegetable mix.

  • Pour the dressing over the salad and toss gently until everything is coated.

  • Add crumbled feta on top and give it a light mix.

  • Serve fresh or chill in the fridge for 15 minutes before serving.

Notes

  • Drying the zoodles helps prevent a watery salad.

  • For meal prep, keep the dressing separate and mix just before eating.

  • Add grilled chicken or shrimp for extra protein.

  • The salad stays fresh in the fridge for up to 3 days.

Nutrition

Find it online: https://www.wellnesswarrior.org/keto-zoodle-greek-salad-recipe/