Easy Grilled Zucchini Greek Salad
My only regret in making this grilled zucchini Greek salad is that I didn’t make more for tomorrow. My family gobbled this up very quickly. The wonderful concept in this recipe is substituting cucumber with zucchini in a classic Greek salad. It is a winner!
This grilled zucchini Greek salad can be made on the grill/BBQ or in a skillet. This recipe can also be made into a complete meal by adding some cubed chicken breast, canned tuna, garbanzo beans, grilled shrimp, steak or salmon cubes. Perfect as a light meal or vibrant side, it’s a versatile and flavorful way to enjoy the best of summer.
If you don’t like feta cheese, you can sub in goat cheese, shaved parmesan or fresh mozzarella pearls. If you like this recipe, you will love my Easy Spicy Crunch Salad, Mediterranean Quinoa Salad.
Perfect as a light meal or vibrant side, it’s a versatile and flavorful way to enjoy the best of summer. This salad infuses smoky sweetness and tender texture from charred zucchini into a refreshing mix. The rest of the ingredients take it over the top!
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Grilled Zucchini Greek Salad
Equipment
Ingredients
Dressing:
- 1/3 cup olive oil
- 2 tbs red wine vinegar
- 1 clove garlic, minced
- 1 tsp dried oregano
- 1 tsp honey (optional)
- salt to taste
Salad:
- 3 medium zucchini
- 1 pint cherry tomatoes, halved
- 1/2 cup Kalamata olives, halved
- 1 shallot, sliced thin
- 2 tbs fresh dill, chopped
- 5 oz feta cheese, crumbled
Instructions
- Whisk together the Dressing ingredients until incorporated. Taste and adjust the salt or honey if needed.
- Slice your zucchini vertically into 4 or 6 long strips (see photo above). Lightly brush each strip with olive oil on the cut sides. Season with a little salt and oregano. Add these to a hot grill (or a non stick pan). Sear for about 2-3 minutes per side. Transfer to a cutting board and slice into bite sized pieces. Add the pieces to a salad bowl and pour half the dressing over them sit.
- Next prep the rest of the ingredients and then toss with the zucchini and the rest of the dressing. Enjoy!
Notes
- Store leftovers in an airtight container in your fridge up to 3-4 days.
- Red onion can be used in place of the shallot.
- This salad also works well with goat cheese, fresh mozzarella pearl or shaved parmesan cheese instead of the feta.
Nutrition
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