Zucchini Salad with Feta
This Zucchini Salad with Feta is one of my favorite summer side dishes. Fresh zucchini, juicy tomatoes, tangy feta, and a simple lemon vinaigrette come together in less than 10 minutes for a salad that’s light, crisp, and full of fresh flavor.
I’ve been making this salad for years, ever since I bought my first spiralizer. My kids still get a kick out of seeing how long the zucchini noodles can get, and I love that it’s an easy way to use up fresh garden zucchini. It’s a refreshing change from pasta salad and pairs with just about anything coming off the grill.
If you love fresh zucchini recipes, be sure to try my Greek Zucchini and Zucchini Au Gratin next.
Why You’ll Love This Recipe
- Ready in under 10 minutes
- Fresh and flavorful
- Naturally low carb and gluten-free
- Great way to use garden zucchini
- Perfect for cookouts and picnics
- Easy to customize
- No cooking required
Before You Get Started
- Choose small to medium zucchini for the best texture. Large garden zucchini tend to be watery and full of seeds.
- Pat the zucchini noodles dry if they release excess moisture.
- Add the dressing just before serving to keep the salad crisp.
- If making ahead, store the dressing separately.
Ingredients
- Zucchini – Spiralized into noodles or shaved into ribbons. Very thin slices, like with a mandolin, also work well.
- Cherry or grape tomatoes – Add sweetness and a juicy bite.
- Fresh lemon juice – Brightens the entire salad.
- Extra virgin olive oil – Forms the base of the simple vinaigrette.
- Feta cheese – Adds creamy, salty flavor.
- Fresh oregano – Optional, but adds wonderful fresh herb flavor. Fresh basil also works well.
- Kosher salt and black pepper – Season to taste.
See the recipe card for quantities.
How to Make Zucchini Salad
Step One: Spiralize the zucchini into noodles or use a vegetable peeler or mandoline to create ribbons.
Step Two: Whisk or blend the olive oil, lemon juice, salt, and pepper until well combined.
Step Three: Add the zucchini, tomatoes, feta, and oregano to a large bowl.
Step Four: Pour the dressing over the salad and gently toss until everything is evenly coated.
Step Five: Serve immediately or refrigerate for a few minutes before serving.
Top Tip💡
If your zucchini seems extra watery, lightly salt the noodles and let them sit for about 15 minutes. Pat them dry before assembling the salad to keep the dressing from becoming diluted.
Variations
- Protein – Top with grilled chicken, shrimp, or salmon for a complete meal.
- Fresh Herbs – Try basil, parsley, dill, mint, or chives.
- More Vegetables – Add red onion, cucumbers, bell peppers, arugula, spinach, shaved fennel, or Kalamata olives.
- Cheese – Substitute goat cheese, mozzarella pearls, or shaved Parmesan.
- Crunch – Add toasted pine nuts or chopped walnuts.
- Pesto – Mix in a little basil pesto, Oregano Pesto, or Feta Pesto for even more flavor.
Try this Tomato Salad with Goat Cheese for another flavorful summer salad.
Equipment
A spiralizer makes quick work of the zucchini, but a vegetable peeler or mandoline works just as well for making ribbons. You’ll also need a large mixing bowl and a whisk or small blender for the dressing.
Storage
Store leftover salad in an airtight container in the refrigerator for up to 2 days. The zucchini will soften and release some liquid as it sits (as soon as the next day), so it’s best enjoyed the day it’s made.
If making ahead, keep the dressing separate until you’re ready to serve.
Common Questions
Do I need a spiralizer?
No. A vegetable peeler or mandoline slicer works well for making wide zucchini ribbons.
Can I use yellow squash?
Yes! Yellow summer squash can be substituted for all or part of the zucchini.
Can I make this ahead of time?
Yes, but store the dressing separately and toss everything together just before serving for the freshest texture.
What should I serve with zucchini salad?
It’s delicious with grilled chicken, steak, shrimp, pork chops, burgers, or any summer barbecue meal.
Can I add protein?
Absolutely. Grilled chicken, shrimp, salmon, or chickpeas all make this salad hearty enough for lunch.
Want to Save This Recipe?
Enter your email below & we’ll send it to your inbox. Plus get great new recipes from us every week!
By submitting this form, you consent to receive emails from Joy Filled Eats
Zucchini Salad with Feta
Ingredients
Instructions
- Put the zucchini, tomatoes, feta, and oregano in a medium bowl.
- Stir together the olive oil, lemon juice, and salt.
- Pour the dressing over the zucchini salad and serve.
Notes
Nutrition
Like what you see? Follow me on Facebook and Instagram! Love this recipe? Leave a comment & a 5-star rating right here! Make sure you don’t miss new recipes by getting email updates!
Originally Published on June 12, 2017. Revised and Republished on July 24, 2026.
I love this way to use all of the zucchini my garden produces late summer. It is nice to have a cool and refreshing salad. My family doesn’t all like tomatoes so I will make one batch with tomatoes and feta and another batch with red bell peppers and feta.
This was a light, refreshing and delicious lunch for me, today! That zippy lemon vinaigrette adds so much flavor to the zoodles and was a great counterbalance to the rich feta.
Yum, I love zucchini!
This salad is my new Fav! It is delish! My second night in a row having it! Thank you for posting.
Great recipe for summer! Love pairing it with barbecue meals! Yum!
I made this for my husband and he absolutely loved it! I will be making this again!
Why did I never think of this before?! I love zucchini noodles and tossing them in a lemon vinaigrette and adding tomatoes and cheese was pure inspiration! I will be making this often during the hot summer and it’s perfect for bringing to family and neighborhood barbecues too.
We love this meal so much. I’m going to make it again for dinner tonight!
Loved this recipe. I used fresh basil instead because I didn’t have oregano but it was fantastic! Thanks!
I loved the recipe!
I didn’t add tomatoes and cut it into cubes instead of spiralizing. I ate it with pita, marinated chicken, and taziki and it was a great easy meal!
This is delicious, Taryn! And perfect timing because my wife has instructed me to prepare more salads b/c she’s swung too much into unhealthy carb heavy foods lately. Thanks for sharing the recipe.
Hope you enjoy it 🙂
If you cut slits lengthwise along the zucchini, then it will have smaller strands of zoodles. Don’t cut too deep!