Grilled Zucchini Greek Salad
A vibrant Mediterranean salad featuring smoky grilled zucchini, crisp cucumbers, tomatoes, olives, feta, and herbs, tossed in a tangy lemon-oregano dressing.
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
This salad is perfect alongside grilled meats or on its own as a summery vegetarian dish. You can swap zucchini for eggplant or add toasted pine nuts for crunch.