Begin by washing and drying two medium-sized zucchinis. Use a spiralizer to create thin, noodle-like strands. Squeeze the noodles in a clean kitchen towel to remove excess moisture.

In a large mixing bowl, combine the spiralized zucchini noodles, diced cherry tomatoes, crumbled feta cheese, and pitted olives. Toss gently to mix.

In a separate bowl, whisk together the juice of one lemon, quarter cup of olive oil, and one teaspoon of dried oregano until combined and emulsified.

Pour the dressing over the zucchini mixture and toss gently to coat evenly. Fold in the feta cheese last to keep it intact.

Let the salad rest for about five minutes before serving, allowing the flavors to meld.