There’s something magical about the bright, briny flavors of a Greek salad—but have you ever tried it with zucchini as the star? This Greek Zucchini Salad is light, crisp, and bursting with Mediterranean flair. Made with fresh zucchini ribbons, juicy tomatoes, crunchy cucumber, briny olives, and creamy feta, it’s tossed in a bold lemon-herb vinaigrette for a salad that tastes like pure summer.
Whether you’re hosting a barbecue, packing for a picnic, or craving something cool on a hot day, this vibrant dish delivers big flavor with minimal effort—and it’s a great low-carb, Mediterranean diet-friendly option.
🥗 Why You’ll Love This Greek Zucchini Salad
- No cooking required – perfect for hot days!
- Low-carb and gluten-free, yet hearty and satisfying
- Customizable – add your favorite protein or grain
- Make-ahead friendly – perfect for meal prep and potlucks
- Dressed with a tangy Greek vinaigrette that clings perfectly to every bite
🛒 Ingredients You’ll Need
For the Salad:
- 2 medium zucchini (about 500–600g), ends trimmed
- 1 large English cucumber or 2 small Persian cucumbers (250–300g), chopped
- 1 pint cherry tomatoes (250–300g), halved
- ½ medium red onion (75g), thinly sliced
- ½ cup Kalamata olives (75g), halved or whole
- 1 small green bell pepper (100g), deseeded and chopped (optional)
- ½ cup feta cheese (100–120g), cubed or crumbled (preferably block-style in brine)
- ¼ cup fresh mint, chopped (optional)
- ¼ cup fresh parsley, chopped (optional)
For the Greek Vinaigrette:
- ½ cup extra virgin olive oil
- ¼ cup red wine vinegar
- 2 tablespoons fresh lemon juice
- 1½ teaspoons dried Greek oregano
- 1–2 garlic cloves, minced
- 1 teaspoon Dijon mustard (optional, helps emulsify)
- ½ teaspoon sea salt (to taste)
- ¼ teaspoon black pepper (to taste)
- Pinch of sugar or honey (optional, to balance acidity)
🥣 How to Make Greek Zucchini Salad
Step 1: Prep the Zucchini
- Use a vegetable peeler or mandoline to create thin ribbons. Rotate zucchini to avoid the seedy center.
- Optional (Recommended): Sprinkle ribbons with ½ tsp salt, let sit in a colander for 15–30 minutes to release moisture. Pat dry with paper towels.
Step 2: Chop the Veggies
- Chop cucumber, halve cherry tomatoes, slice onion (soak in cold water to reduce bite), and dice bell pepper.
- Pit and halve olives if needed. Crumble or cube the feta.
- Chop fresh herbs if using.
Step 3: Make the Dressing
- In a bowl or jar, combine olive oil, vinegar, lemon juice, oregano, garlic, mustard, salt, pepper, and a pinch of sugar or honey.
- Whisk or shake until fully emulsified.
Step 4: Assemble the Salad
- In a large bowl, gently toss together zucchini, cucumber, tomatoes, onion, olives, bell pepper, and herbs.
- Add ⅔ of the dressing and mix gently.
Step 5: Add Feta & Final Touch
- Add crumbled feta and toss lightly.
- Adjust with more dressing, salt, or pepper to taste.
Step 6: Chill & Serve
- Chill for 15–30 minutes (optional) for flavors to meld.
- Garnish with extra herbs or a sprinkle of oregano before serving.
📊 Nutrition (Per Serving)
| Nutrient | Amount (Est.) |
|---|---|
| Calories | 275 kcal |
| Carbs | 9 g |
| Protein | 6 g |
| Fat | 24 g |
| Fiber | 3 g |
Low in carbs, high in fiber, rich in antioxidants and healthy fats.
🧠 Pro Tips for the Perfect Zucchini Salad
- Use small to medium zucchini – fewer seeds and better texture.
- Don’t skip the salting step if making ahead—it keeps the salad crisp.
- Invest in real Greek feta – it makes all the difference!
- Fresh herbs are game changers – especially mint and parsley.
- Want extra crunch? Add sliced radishes or toasted pine nuts.
🥖 How to Serve Greek Zucchini Salad
| Serving Style | Ideas |
|---|---|
| As a Side | Serve with grilled chicken, fish, or lamb. |
| As a Light Main | Add chickpeas, tuna, or grilled halloumi. |
| For Meal Prep | Store undressed salad and vinaigrette separately. |
| In a Mezze Platter | Pair with tzatziki, hummus, olives, and pita. |
| In Wraps | Stuff into pita pockets for a handheld meal. |
🍋 Ingredient Spotlight
🥒 Zucchini
- Mild, juicy, and nutrient-dense
- Soaks up dressing flavors beautifully
- Adds volume without carbs
🧀 Feta Cheese
- Use block-style feta in brine (Greek-style)
- Crumbly, creamy, tangy—elevates flavor instantly
🫒 Kalamata Olives
- Salty, rich, and authentic to Greek cuisine
- Use whole or halved for texture contrast
🌿 Health Benefits
This salad is:
- 💚 Low in carbs & gluten-free
- 🧠 Anti-inflammatory from olive oil & herbs
- 🍅 High in antioxidants from tomatoes and zucchini
- 🫀 Heart-healthy thanks to monounsaturated fats
Ideal for:
- Mediterranean Diet
- Keto (with minor tweaks)
- Low-carb and whole food lifestyles
❄️ Make-Ahead Tips & Storage
- Pre-chop vegetables (except zucchini) up to 2 days ahead.
- Make vinaigrette and store in a jar in the fridge.
- Keep feta and dressing separate until ready to serve for max freshness.
- Fully dressed salad keeps for 1–2 days in the fridge. Zucchini will soften but remain flavorful.
🤔 FAQs: Greek Zucchini Salad
Can I make this salad ahead of time?
Yes, but keep the dressing and feta separate until ready to serve. Salt zucchini if prepping early.
What can I use instead of red wine vinegar?
Apple cider vinegar, white wine vinegar, or just more lemon juice work well.
What proteins can I add to make it a meal?
Grilled chicken, shrimp, chickpeas, tuna, or halloumi cheese are great options.
Is this recipe keto-friendly?
Yes—with reduced tomatoes and onion, it fits a keto or low-carb plan.
📌 Save This Recipe on Pinterest!
- “This Greek Zucchini Salad Is a Summer Must-Have 🍋”
- “Fresh, Crisp & Delicious: The Ultimate Zucchini Salad”
- “Healthy Mediterranean Zucchini Salad You’ll Make All Summer”