Grilled Zucchini Greek Salad
This summer time grilled zucchini Greek salad will become a dinner time staple. Its super simple and beyond delicious!
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
You may also like this Creamy Greek Potato Salad
- 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
Calories: 338kcal | Carbohydrates: 14g | Protein: 8g | Fat: 29g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Cholesterol: 32mg | Sodium: 694mg | Potassium: 706mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1113IU | Vitamin C: 54mg | Calcium: 233mg | Iron: 2mg