Grilled Zucchini Greek Salad (Video)

In this this delicious Zucchini Greek Salad grilled zucchini replaces the cucumbers, and this is a tasty low-carb Greek Salad variation. Be sure to remember this Zucchini Greek Salad when you have lots of zucchini that needs to be used! 

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This site has a huge collection of Zucchini Recipes but there are some that I make over and over every summer. And one that’s on repeat at my house all summer long is this Grilled Zucchini Greek Salad that I first shared on the blog in 2012! And every time I make it I remember how this Greek Salad with zucchini is such a winner!

If you have zucchini in your garden or you’re getting it from the Farmers Market or a CSA box and you’re a Greek Salad fan, I bet you’re going to love this recipe too! I think everyone who likes Greek salad and enjoys Grilled Zucchini is going to absolutely LOVE this favorite summer recipe of mine. 

What ingredients do you need for this recipe?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

• zucchini
• Olive Oil (affiliate link)
• Greek Seasoning (affiliate link)
• Newman’s Own Classic Oil and Vinegar Dressing (affiliate link) or other low-sugar vinaigrette
• cherry tomatoes, cut in half
• one 6 oz. can pitted Kalamata Olives or black olives, drained and cut in half 
• crumbled Feta cheese 
• Greek Oregano (affiliate link)
• fresh ground black pepper to taste

What is Zucchini Greek Salad?

Zucchini Greek Salad is a simple idea I came up with many years ago when my garden had lots of zucchini and tomatoes, and not many cucumbers. Grilling the zucchini with olive oil and Greek Seasoning, and then combining the grilled zucchini pieces with tomatoes, olives, Feta cheese, and an oregano-flavored vinaigrette dressing makes a wonderful Greek Salad variation, even if it’s not authentically Greek.

More Greek Salad Variations:

• Kale Greek Salad
• American Greek Salad (with Lettuce)
• Chopped Greek Salad with Peperoncini

How to make Grilled Zucchini Greek Salad:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

1. Cut off both ends and cut zucchini into fourths lengthwise, or maybe sixths if the zucchini is large.
2. Brush sides with olive oil.
3. Sprinkle cut sides of zucchini with Greek Seasoning (affiliate link).
4. On a grill that’s preheated to high, lay the zucchini with the cut side down and cook about 3-4 minutes.
5. When you see grill marks, flip over to second white side and grill about 3-4 minutes more.
6. Then turn over so green skin of zucchini is down and grill 2-3 minutes more.
7. While zucchini grills, whisk together Newman’s Own Olive Oil and Vinegar Dressing (affiliate link) or other low-sugar purchased vinaigrette, and dried oregano to make the dressing. (Oops, forgot to take a photo of that!)
8. Let the zucchini cool a minute or two, then cut into pieces.
9. Put zucchini in a bowl with about 1/3 of the dressing and toss.
10. Let the zucchini absorb the dressing while you chop tomatoes, cut olives in half, and crumble the feta cheese.
11. Mix the chopped tomatoes and olives in with the zucchini pieces and add more dressing.
12. Add the crumbled feta and gently combine.
13. Season with fresh ground black pepper and serve.

Make it a Low-Carb Meal:

Grilled Zucchini Greek Salad would be great with Very Greek Grilled Chicken, Chicken Souvlaki, or Garlic, Lemon, and Herb Grilled Chicken Breasts for a low-carb meal. If you don’t mind using the oven it would also be amazing with Greek Lemon Chicken.

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Yield: 6 servings

Grilled Zucchini Greek Salad

Prep Time 15 minutes

Cook Time 12 minutes

Total Time 27 minutes

In this Zucchini Greek Salad, grilled zucchini replaces the cucumbers for a Greek Salad variation that's really a treat during zucchini season.

Ingredients

• 2 zucchinis about 10 inches long
• olive oil, to brush on zucchini
• 4 tsp. Greek seasoning
• 1/2 cup Newman's Own Classic Oil and Vinegar Dressing (see notes)
• 2 cups cherry tomatoes, cut in half
• one 6 oz. can pitted black olives, drained and cut in half (see notes)
• 3/4 cup crumbled feta cheese (more or less to taste)
• 1 T dried Greek Oregano
• fresh ground black pepper to taste

Instructions

1. Preheat grill to high. (You can only hold your hand there for a second at that heat.)
2. Cut off both ends of the zucchinis and cut each zucchini into fourths lengthwise, or maybe sixths if the zucchini is really large.
3. Brush all sides of zucchini with olive oil.
4. Sprinkle the white cut sides of the zucchini with Greek Seasoning. (affiliate link)
5. Lay each piece of zucchini with one cut side down and cook about 3-4 minutes.
6. When you see grill marks on first side, flip over to second cut side and grill about 3-4 minutes more.
7. Then turn over so green skin of zucchini is down and grill a few minutes minutes more, until the zucchini feels tender when pierced with a fork. I like to keep it a little bit tender-crisp.
8. While zucchini grills, whisk together purchased vinaigrette, and dried oregano to make the dressing.
9. When it's tender remove zucchini from the grill. Let the zucchini cool a minute or two, then cut into pieces.
10. Put pieces of zucchini into a bowl with about 1/3 of the dressing and toss. Let the zucchini absorb the dressing while you chop tomatoes, cut olives in half, and crumble the feta cheese.
11. Mix the chopped tomatoes and olives in with the zucchini pieces and add more dressing, as much as you prefer.
12. Add the crumbled feta and gently combine.
13. Season with fresh ground black pepper and serve.

Notes

I used Newman's Own Classic Oil and Vinegar Dressing and Greek Oregano to make the dressing. (affiliate links) Use any commercial vinaigrette dressing that's low in sugar.

You can also use pitted Kalamata olives for this salad if your family likes them.

Recipe created by Kalyn when she had too much zucchini and not enough cucumbers in her garden!

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 132Total Fat: 10gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 17mgSodium: 1399mgCarbohydrates: 8gFiber: 3gSugar: 4gProtein: 5g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

Did you make this recipe?

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Low Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Grilled Zucchini Greek Salad would be a perfect main dish salad for any low-carb eating plan, including Keto. It’s also great for any phase of the original South Beach Diet. Be sure to use a vinaigrette with not more than 2 grams of sugar per serving for South Beach or low-carb. The highest-carb ingredient is the tomatoes, so you may want to use fewer tomatoes and more zucchini for Keto.

Find More Recipes Like This One:
Use Zucchini Recipes or Salad Recipes to find more recipes like this one.Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Danica's Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This Zucchini Greek Salad recipe was first posted as a single-serving salad back in 2010. It was updated to be a side dish recipe with greatly improved photos in 2019 and updated again with more information in 2023.

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