Craving a summer salad that’s light, flavorful, and Mediterranean-inspired? This Grilled Zucchini Greek Salad puts a fresh spin on the classic with smoky, charred zucchini, juicy cherry tomatoes, crisp cucumbers, salty Kalamata olives, and creamy feta cheese—all tossed in a vibrant lemon and oregano dressing.
It comes together in just 30 minutes and is perfect for meal prep, backyard lunches, or quick weeknight meals.
Table of Contents
Print Recipe
Grilled Zucchini Greek Salad
Equipment
- Grill pan or outdoor grill
- Mixing & serving bowls
- Whisk or fork
Ingredients
Vegetables & Add‑Ins
- 2 medium zucchinis sliced lengthwise
- 1 cup cherry tomatoes halved
- 1 small cucumber diced
- 1/2 cup Kalamata olives pitted, halved
- 1/2 cup feta cheese crumbled
Dressing
- 3 tbsp olive oil
- 2 tbsp fresh lemon juice
- 1 tsp dried oregano
- 1/2 tsp garlic powder
- 1/4 tsp salt or to taste
- 1/4 tsp black pepper
Herbs & Garnish
- 2 tbsp fresh parsley chopped
- 1 tbsp fresh mint chopped, optional
Instructions
- Preheat grill or grill pan over medium-high heat. Brush zucchini slices with a little olive oil and season lightly with salt & pepper.
- Grill zucchini 3–4 minutes per side until tender and charred, then remove and let cool slightly.
- Slice grilled zucchini into bite-sized pieces and place in a large mixing bowl.
- Add cherry tomatoes, cucumber, Kalamata olives, crumbled feta, parsley (and mint if using).
- In a small bowl, whisk olive oil, lemon juice, oregano, garlic powder, salt, and pepper.
- Pour dressing over salad, toss gently to combine.
- Serve immediately or chill 15–20 minutes to let flavors meld.
Notes
Why You’ll Love Grilled Zucchini Greek Salad
- Bold Mediterranean flavors – bright, salty, and fresh
- Quick & simple – just grill, chop, toss, and serve
- Naturally gluten-free & vegetarian
- Perfect for using summer zucchini
- Great warm or chilled
If you enjoy veggie-forward sides, don’t miss our Crispy Baked Zucchini Fries—a perfect pairing with this salad!
Ingredients You’ll Need
For the Salad:
- 2 medium zucchinis, sliced lengthwise
- 1 tbsp olive oil (for grilling)
- 1 cup cherry tomatoes, halved
- 1 small cucumber, chopped
- ½ red onion, thinly sliced
- ⅓ cup Kalamata olives, pitted
- ½ cup crumbled feta cheese
- 2 tbsp chopped fresh parsley
For the Lemon-Oregano Vinaigrette:
- 3 tbsp extra virgin olive oil
- 1 tbsp fresh lemon juice
- 1 garlic clove, minced
- ½ tsp dried oregano
- Salt & pepper to taste
Optional add-ins: chopped romaine, avocado slices, or grilled halloumi.
How to Make Grilled Zucchini Greek Salad
Step 1: Grill the Zucchini
Brush zucchini slices lightly with olive oil and grill them on a hot grill or grill pan over medium-high heat for 2–3 minutes per side until grill marks appear. Let cool slightly, then cut into chunks.
Step 2: Prep the Veggies
While the zucchini cools, prep the tomatoes, cucumber, onion, and olives. Toss into a large salad bowl.
Step 3: Make the Dressing
In a small bowl or jar, whisk together olive oil, lemon juice, red wine vinegar, garlic, oregano, salt, and pepper.
Step 4: Assemble
Add the grilled zucchini, feta, and parsley to the bowl. Drizzle the vinaigrette over the top and toss gently to combine.
Serve immediately or chill for 15–30 minutes for even more flavor.
Serving Tips & Pairings Grilled Zucchini Greek Salad
This salad is perfect on its own, but here are some delicious ways to serve it:
- With grilled chicken, shrimp, or tofu for a full meal
- As a side dish for summer BBQs or Mediterranean feasts
- Inside pita wraps with hummus or tzatziki
- Alongside warm flatbread or couscous
Looking for more Mediterranean meal ideas? Try our Quinoa Salad Recipe for another easy, healthy option.
Make Ahead & Storage
- Make Ahead: Grill zucchini and mix dressing up to 1 day ahead. Combine before serving.
- Storage: Store leftovers in an airtight container in the fridge for up to 2 days.
- Tip: Leave out the feta until serving if prepping in advance to keep it fresh.
Want more veggie-based recipes? Don’t miss our Eggplant Salad – A Healthy and Flavorful Dish—another Mediterranean favorite.
Nutrition (Per Serving – Approx. 4 Servings)
| Nutrient | Value |
|---|---|
| Calories | ~180 |
| Total Fat | 14g |
| Carbs | 7g |
| Fiber | 2g |
| Protein | 5g |
| Sugar | 4g |
Nutrition values are approximate and may vary based on specific ingredients used.
FAQs About Grilled Zucchini Greek Salad
Can I use raw zucchini instead of grilled?
Yes, but grilling brings out a deeper flavor and softens the texture. If using raw, slice it thin.
What if I don’t have a grill?
Use a grill pan or a nonstick skillet for similar results.
Can I make this salad vegan?
Absolutely—just skip the feta or use a dairy-free version.
What kind of olives should I use?
Kalamata olives are traditional, but green olives or mixed medleys work too.
Is this good for meal prep?
Yes! Prep components in advance and assemble when ready to eat.
Final Thoughts
This Grilled Zucchini Greek Salad is proof that simple ingredients can create big flavor. The smokiness of the zucchini, combined with classic Greek salad elements and a punchy vinaigrette, makes it a dish you’ll return to all summer long.
Whether served warm or cold, as a main or a side, it’s a fresh, healthy recipe that checks all the boxes—and delivers every time.
Want even more salad inspiration? Try our Buffalo Chickpea Salad Recipe for a spicy plant-based twist.