Greek Zucchini Salad combines fresh zucchini sliced in ribbons with juicy cherry tomatoes, Kalamata olives, feta cheese, herbs, tossed with a simple Greek salad dressing. This is the perfect side dish to pair with grilled meats, or serve for a picnic or barbecue!
This light and refreshing Greek Zucchini Salad is the perfect summer side! By combining ribbons of zucchini, fresh vegetables, Kalamata olives, and creamy feta cheese with a lemon vinaigrette you will have an easy salad to enjoy as a side or a light lunch. You will find yourself coming back to this recipe all summer long – it’s perfect for BBQs, picnics, cookouts, and easy weeknight dinners.
Why you’ll love this recipe
- It’s so delicious: The bright, fresh ingredients are bursting with wonderful taste and texture that everyone will enjoy!
- Quick and easy: Once you have the zucchini sliced, this salad comes together in no time at all. It can be ready to serve in just 15 minutes.
- Versatile: This recipe is easy to customize! As written, it’s naturally gluten free and vegetarian. However, you can even make it vegan and dairy free by omitting the cheese.
- Nutrient-rich: With a mix of seasonal vegetables, this salad is packed with vitamins and minerals.
Ingredients needed
I love making this zucchini ribbon salad recipe when I need something quick and easy. It’s an added plus, that it’s so gorgeous to look at! Here’s everything you’ll need to make it:
- Zucchini: Smaller zucchinis work best for salads because they are more tender than the large garden varieties. Add in a squash, if you’d like for extra color!
- Cherry tomatoes: Brings a sweet, tangy flavor and pop of color.
- Kalamata olives: Salty, briny, buttery Kalamata olives are SO tasty.
- Feta cheese: Adds delicious texture, creaminess and subtle tang.
- Fresh parsley: Provides a beautiful green color and herby flavor.
Dressing
- Extra virgin olive oil: Combines with the lemon juice to make the dressing.
- Lemon juice: Freshly squeezed will have the best flavor.
- Red onion: Adds a pop of color, sharp flavor, and crunch.
- Garlic: For delicious garlic flavor!
- Seasoning: A simple blend of oregano, sea salt and black pepper will bring all of the flavors together.
Substitutions & variations
- Feel free to use black olives instead of Kalamata olives, if preferred.
- Sub the feta cheese with goat cheese or sliced parmesan cheese.
- You can substitute the parsley for other herbs like basil, chives or dill.
- We love the simple homemade Greek dressing in this recipe, but use any dressing that you’d like.
- Try adding chickpeas for plant-based protein. Rinse and drain them, and then toss them in!
How to make this recipe
A vibrant, tasty salad that’s easy to make is perfect for a light lunch or a fresh dinner side! This one comes together so easily in very little time! Here are the step-by-step instructions:
- Make the dressing: First make the dressing in a small bowl by whisk together the extra virgin olive oil, lemon juice, sliced red onion, minced garlic, dried oregano, sea salt, and black pepper until well combined. Set aside while you assemble the salad.
- Prep the zucchini: Slice the zucchini into thin ribbons using a vegetable peeler or mandoline. Place the ribbons in a large mixing bowl.
- Combine ingredients: Add the halved cherry tomatoes, chopped kalamata olives, and crumbled feta cheese to the bowl with the zucchini ribbons.
- Toss with salad dressing: Pour the dressing over the zucchini mixture. Gently toss to coat all the ingredients evenly with the dressing.
- Mix in the herbs: Add the chopped parsley to the salad and toss gently again to combine.
- Let sit: Let the salad sit for about 10-15 minutes to allow the flavors to meld together.
- Enjoy: Serve the Greek zucchini salad chilled or at room temperature. Enjoy it as a refreshing side dish with grilled chicken, steak, or fish.
Helpful tips
- No need to peel the zucchini or yellow squash. The peel is very thin and you won’t even notice it, plus the skin contains many nutrients.
- If using a mandoline, set it to about 1/16 of an inch for gorgeous thin ribbons.
- It’s a good idea to sweat the zucchini. Simply, place the ribbons in a colander with a sprinkle of salt for about 30 minutes. This will ensure that they don’t add too much moisture to the salad.
- If you have the time, buy a block of feta and crumble it yourself. The containers of crumbled feta typically have powdered cellulose, which causes the cheese to be harder and not taste as fresh.
Storing leftovers
Zucchini Greek salad is best enjoyed fresh. However, if you have leftovers, store them in an airtight container in the refrigerator for up to about 2 days. Stir the salad and refresh the flavors by adding a dash of salt and/or pepper before serving.
Other salad recipes you’ll love
- Peach Quinoa Salad
- Thai Crunch Salad
- Cranberry Walnut Chicken Salad
- Roasted Kale and Beet Salad
- Zucchini and Mushroom Salad
- Potato Salad with Spring Onion
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Greek Zucchini Salad
- Prep Time: 15
- Total Time: 15 minutes
- Yield: 4-6 1x
- Category: Salad
- Method: No cook
- Cuisine: Greek
- Diet: Vegetarian
Description
Greek Zucchini Salad combines fresh zucchini sliced in ribbons with juicy cherry tomatoes, Kalamata olives, feta cheese, herbs, tossed with a simple Greek salad dressing. This is the perfect side dish to pair with grilled meats, or serve for a picnic or barbecue!
Ingredients
- 3 small zucchini, sliced in ribbons
- 1 cup cherry tomatoes, halved
- 1 cup pitted kalamata olives, chopped
- 1/2 cup crumbled feta cheese, optional
- 1/2 cup chopped parsley
Dressing
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1/2 red onion, thinly sliced
- 1 clove garlic
- 1 teaspoon oregano
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
Instructions
- First make the dressing in a small bowl by whisk together the extra virgin olive oil, red wine vinegar, sliced red onion, minced garlic, dried oregano, sea salt, and black pepper until well combined. Set aside while you assemble the salad.
- Slice the zucchini into thin ribbons using a vegetable peeler or mandoline. Place the ribbons in a large mixing bowl.
- Add the halved cherry tomatoes, chopped kalamata olives, and crumbled feta cheese to the bowl with the zucchini ribbons.
- Pour the dressing over the zucchini mixture. Gently toss to coat all the ingredients evenly with the dressing.
- Add the chopped parsley to the salad and toss gently again to combine.
- Let the salad sit for about 10-15 minutes to allow the flavors to meld together.
- Serve the Greek zucchini salad chilled or at room temperature. Enjoy it as a refreshing side dish with grilled chicken, steak, or fish.
Nutrition
- Serving Size: 1 serving
- Calories: 251
- Fat: 22.4
- Saturated Fat: 5.4
- Trans Fat: .2
- Carbohydrates: 10.5
- Fiber: 2.7
- Protein: 5
- Cholesterol: 16.7
Delicious salad and perfect for this hot weather! 10/10 so good
Delishes salad and perfect for this hot weather! 10/10 so good
Love this version of a greek salad!