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Kalyn's Kitchen

Grilled Zucchini Greek Salad

In this this delicious Grilled Zucchini Greek Salad grilled zucchini replaces the cucumbers, and this is a tasty low-carb Greek Salad variation when you have zucchini that needs to be used! Use Zucchini Recipes to find more recipes like this one.

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Grilled Zucchini Greek Salad top photo

Over the weekend I worked on updating my huge collection of 50 Amazing Zucchini Recipes and realized I really wanted better photos for this Grilled Zucchini Greek Salad. So I made it and took some greatly improved photos, and remembered that wow, is this recipe ever a winner! It’s a simple idea I came up with 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.

And I am not sure what I was thinking back in the day, but this previously was a recipe for only one serving of salad, and I’m updating it to be a regular-sized salad that makes about six servings, or maybe only four if you really like these ingredients. If you need ideas for using zucchini I hope you’ll give this favorite of mine a try. If you’re a Greek Salad fan, I bet you’re going to love it!


Process photos for Grilled Zucchini Greek Salad

How to make Grilled Zucchini Greek Salad:

(This is just a description of the steps above; scroll down for 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.
  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 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.

Close-up photo for Grilled Zucchini Greek Salad

Make it a Low-Carb Meal:

Grilled Zucchini Greek Salad would be great with Very Greek Grilled Chicken or Chicken Souvlaki for a low-carb meal.

More Recipes for Greek-Inspired Salads:

Spinach and Kale Salad with Greek Flavors
Greek Salad with Marinated Onions and Oregano
American Greek Salad
Greek Salad Spaghetti Squash Bowl
Spicy Chopped Greek-Style Salad with Peperoncini

Grilled Zucchini Greek Salad

In this Grilled Zucchini Greek Salad, grilled zucchini replaces the cucumbers for a Greek Salad variation that’s really a treat.

Ingredients:

  • 2 zucchinis about 10 inches long
  • olive oil, to brush on zucchini
  • 4 tsp. Greek seasoning
  • 1/2 cup purchased low-sugar vinaigrette dressing (see notes)
  • 2 cups cherry tomatoes, cut in half (about 24 cherry or grape tomatoes)
  • 1 can pitted black olives, drained and cut in half (Can also use pitted Kalamata olives  if everyone in your family likes them.)
  • 3/4 cup crumbled feta cheese (more or less to taste)
  • 1 T dried Greek Oregano
  • fresh ground black pepper to taste

Directions:

  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 Olive Oil and Vinegar Dressing and Greek Oregano to make the dressing. (affiliate links)

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

Recipe created by Kalyn.

All images and text ©

Thumbnail image for Grilled Zucchini Greek Salad

Low Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This Grilled Zucchini Greek Salad would be a perfect main dish salad for any phase of the South Beach Diet or any other type of low-carb eating plan, including Keto.  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 less tomatoes and more zucchini for Keto.

Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Nutritional Information?
If you want nutritional information for a recipe, you can sign up for a free membership with Yummly and use the Yum button on my site to save the recipe and see the nutritional information. Another option is entering the recipe into this Recipe Nutrition Analyzer, which will calculate it for you.

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    48 Comments on “Grilled Zucchini Greek Salad”

  1. Pingback: Zucchini Feta Fritters Recipe - Garnish with Lemon

  2. Elita, so glad you have enjoyed it!

  3. This salad is UH-AMAZING. I do my meal prep for the week on Sunday and it has held up beautifully. I add the dressing and feta before I leave for work in the morning. I also added red onion, fresh mint and banana peppers. Thanks for the great recipe!

  4. Christal, so glad you are enjoying the recipes. (And I am a bit picky myself, so I can relate.)

  5. I'm such a picky eater, I usually have to leave out at least one ingredient in every recipe… But lo and behold I love all of these. I just made it for dinner, and made my own Greek dressing last night so the flavors could meld. Holy cow was this good! Another winner, my list is growing and so many have come from you, Kalyn. Thank you for what you do!!!

  6. With a counter top full of zucchini and a recent trip to a wonderful Denver Greek restaurant, I'm all over this! I'll be making this soon. Thanks for the recipe.

  7. Roki, I don't think it would be as good after being in the fridge (the cooked zucchini would get pretty soft) but probably still ok.