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Home / Recipes / Keto Sides

Greek Salad with Zoodles (Keto, Gluten-Free)

By Lisa MarcAurele · Jun 12, 2020 · 6 Comments

3.9K shares
Jump to Recipe
Low carb Greek salad over zoodles

This easy low-carb Greek salad with zoodles is a great way to use up garden vegetables. Toss the basic ingredients in Greek salad dressing then serve over fresh zucchini noodles.

Low carb Greek salad over zoodles
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After trying the skillet Moussaka dish, it was only natural to make another one of my favorite Greek sides. We've been getting plenty of cucumbers from the garden as well as some smaller tomatoes.

These popular garden vegetables are perfect for a Greek Salad! Since we've also been getting tons of zucchini, I served the salad over a bed of noodles. Super quick and easy summer side dish salad that goes perfect with grilled meat.

I'm taking a little break from sweet recipes this week as well. We have yellow summer squash coming out of our ears right now.

I've been snacking on low carb yellow squash cake and eating steamed squash every day. I need to start freezing or giving some away.

tomatoes and cucumbers

There is no possible way we can eat it all right now. Now is a great time to work on squash and zucchini recipes, but work has been crazy right now and I just don't have the time.

That's why I've been focusing on quick and easy low carb food recently. It's also summer. Who wants to be cooking all day on their day off when the weather is so nice? I'm saving that for a rainy day.

The warm weather is never lasts long when you live in Connecticut. So, I try to enjoy as much of it as I can.

We always grow a variety of tomatoes. With the small round tomatoes, I sliced them in half. We had some small oval ones that were a little larger so I quartered them.

chopped green pepper

We also have one bell pepper plant that has been giving off some nice fruit. I cored one and coarsely chopped it for this Greek salad.

veggies

There are two things that you never want to leave out in a Greek salad. Kalamata olives and feta cheese. At restaurants, the olives usually have pits, which I really hate in a salad. That's why I always buy pitted Kalamata olives.

mixed salad

Once all the vegetables are cut up, they are tossed in the Greek salad dressing. The dressing I like uses olive oil, red wine vinegar and a simple spice blend. This is my favorite salad dressing and it's so simple to make!

zucchini noodles - zoodles

Typically, I'd serve the salad over a bed of lettuce. We have so much zucchini right now that I wanted to use up.

Why not use that instead? Spiralized zucchini zoodles are a terrific replacement for lettuce in salads.

You can also add some chopped up Genoa salami if this is going to be a meal. It was a side salad for me so I didn't add any meat.

Low carb Greek salad over zoodles recipe

Want more keto BBQ side dishes for summer cookouts? Here's some of our favorites:

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Recipe

Low carb Greek salad over zoodles recipe

Greek Salad with Zoodles

5 from 2 votes
Low Carb Greek salad is a great way to use up garden vegetables. Toss the basic ingredients in Greek salad dressing then serve over fresh zucchini noodles.
Prep Time:5 minutes mins
Total Time:5 minutes mins
Course: Salad
Cuisine: Greek
Print Pin Review Recipe Save Recipe View Collections
Servings: 6 servings
Calories: 221

Ingredients

  • 6 tablespoons olive oil
  • 3 tablespoons red wine vinegar
  • ½ teaspoon dried oregano
  • ¼ teaspoon sea salt
  • ⅛ teaspoon pepper
  • 2 cucumbers peeled and sliced
  • 1 cup tomatoes cut in bite size pieces
  • 1 green bell pepper chopped
  • 4 ounces feta cheese cubed or crumbled
  • ½ cup Kalamata olives pitted
  • 1 medium zucchini spiralized into noodles

Optional Toppings:

  • 8 slices Genoa salami sliced (not included in nutritional info)
  • in pepperochini not included nutritional info
US Customary - Metric

Instructions

  • In large bowl, whisk together olive oil, vinegar, oregano, salt and pepper to make a dressing.
  • Gently toss in the cucumbers, tomatoes, pepper, feta cheese, and olives.
  • Serve over spiralized zucchini. Add optional toppings, if desired.

Notes

Makes 6 servings
Nutrition per serving: 5g net carbs

Low Carb Sweeteners | Keto Sweetener Conversion Chart

Nutrition

Calories: 221 | Carbohydrates: 6.4g | Protein: 3.8g | Fat: 20.5g | Sodium: 591mg | Fiber: 1.4g

Additional Info

Net Carbs: 5 g | % Carbs: 9.1 % | % Protein: 6.9 % | % Fat: 84 % | SmartPoints: 6
Values
Array
(
    [calories] => 221
    [carbohydrates] => 6.4
    [protein] => 3.8
    [fat] => 20.5
    [sodium] => 591
    [fiber] => 1.4
)

Notes on Nutritional Information

Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.

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« Skillet Moussaka Recipe (Low-Carb, Gluten-Free)
Taco Stuffed Yellow Squash and Peppers »

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Reader Interactions

Comments

  1. Emily Kemp

    July 17, 2018 at 1:46 pm

    5 stars
    This looks great, perfect for lunches!

    Reply
  2. Judith

    August 04, 2015 at 3:35 pm

    I'm confused. At the top of the recipe it says calories per each of 6 servings is 187. At the bottom of the recipe it says the calories per each of 6 servings is 221. This may need some checking to determine which is correct.

    Reply
    • Lisa

      August 04, 2015 at 5:51 pm

      Will recalculate to determine which is right and update. Thanks for catching that!

      Reply
      • Judith

        August 04, 2015 at 6:41 pm

        Personally, I'd think the 221 to be correct since each T of olive oil has 120 calorie each (120 X 6 = 720) and the feta cheese, 4 oz has 300, that's 1020/6 = 170 calories per serving for just those 2 items, OO and Feta. So the 187 doesn't really make quick math test sense. But that's just how my brain works. My proof reader/editor brain went "WHOOPS".

  3. janet

    July 29, 2015 at 4:51 pm

    Try making some squash pickles, my Grdmother used to make them and they were great. We are trying all kinds of fermented and pickled vegetables right now. Spicy carrots and dilled green beans and Salvadorian Critido, all have been yummy!

    Reply
    • Lisa

      July 29, 2015 at 4:52 pm

      Wow! I've never heard of pickling squash. I'm going to give it a try. Thanks!

      Reply
5 from 2 votes (1 rating without comment)

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