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.
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.
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.
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.
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.
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!
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.
Greek Salad with Zoodles
- 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
- 8 slices Genoa salami sliced (not included in nutritional info)
- in pepperochini not included nutritional info
- 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.
Array ( [calories] => 221 [carbohydrates] => 6.4 [protein] => 3.8 [fat] => 20.5 [sodium] => 591 [fiber] => 1.4 )
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