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Easy Zucchini Noodle Salad Recipe (Quick & Healthy)

Easy Zucchini Noodle Salad Recipe

A fresh, colorful, no-cook salad made with raw zucchini noodles, tomatoes, feta, herbs, and a zesty lemon-Dijon dressing. This quick recipe makes 4 servings in about 15–20 minutes.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Salad
  • 4 medium zucchini, about 2 pounds total Medium zucchini, spiralized into noodles
  • 1 pint Cherry or grape tomatoes, halved
  • 1/4 small onion Small red onion, very thinly sliced
  • 1/3 cup Crumbled feta cheese
  • 1/4 cup Fresh basil or parsley, chopped
Dressing
  • 1/4 cup Extra-virgin olive oil
  • 2 tablespoons Fresh lemon juice
  • 1 tablespoon Red-wine vinegar
  • 1 clove Small garlic clove, minced
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon Dried oregano
  • 1/2 teaspoon, plus more to taste Kosher salt
  • 1/4 teaspoon Freshly ground black pepper

Method
 

Step-by-Step
  1. Spiralize the zucchini into noodles. If they are especially watery, place them in a colander, sprinkle lightly with salt, and let them drain for 5–10 minutes, then pat dry with paper towels.
  2. Whisk the olive oil, lemon juice, red-wine vinegar, garlic, Dijon mustard, oregano, salt, and black pepper in a small bowl or jar until combined.
  3. Place the zucchini noodles, halved tomatoes, sliced red onion, and chopped herbs in a large bowl. Pour the dressing over the vegetables and toss gently until evenly coated.
  4. Add the crumbled feta and toss once more with care. Serve immediately, or refrigerate for up to about 30 minutes before serving.

Notes

Zucchini noodles are served raw, so there is no cooking step. For the firmest salad, dress it shortly before serving because zucchini releases water as it sits. Do not squeeze the noodles aggressively after draining, or they can become limp.