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Mediterranean Grilled Zucchini Salad

Mediterranean grilled zucchini salad with charred zucchini, Kalamata olives, cherry tomatoes, feta, and cucumber, finished with a bright oregano lemon dressing. This Greek-style zucchini feta olive salad is quick to grill and toss, delivering a juicy, herb-forward Mediterranean summer salad.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salad
Cuisine: Mediterranean
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Salad
  • 3 zucchini Medium zucchini, sliced into planks
  • 2 tbsp olive oil For brushing/grilling the zucchini
  • 0.25 salt To taste
  • 0.25 pepper To taste
  • 1 cup cherry tomatoes Halved
  • 1 cucumber Sliced
  • 0.5 cup Kalamata olives Pitted
  • 0.5 cup red onion Thinly sliced
  • 0.75 cup feta cheese Crumbled
  • 0.5 cup fresh parsley and fresh mint Roughly chopped; combine parsley and mint
Mediterranean Dressing
  • 4 tbsp olive oil For the dressing
  • 2 tbsp lemon juice Fresh
  • 1 clove garlic Minced
  • 1 tsp dried oregano
  • 0.25 salt To taste
  • 0.25 pepper To taste

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Grill the zucchini
  1. Brush the zucchini planks with olive oil and season with salt and pepper. Grill on medium-high heat for 3–4 minutes per side until you see charred grill marks and the zucchini is lightly tender.
Make the oregano lemon dressing
  1. Whisk the dressing ingredients together until the olive oil and lemon juice look fully combined. Taste and adjust with salt and pepper if needed.
Assemble the salad
  1. Combine the grilled zucchini, cherry tomatoes, cucumber, Kalamata olives, and red onion in a large bowl. Keep the zucchini cut into bite-sized pieces while you add it.
Dress and finish
  1. Drizzle the dressing over the salad and toss gently until everything is coated. Top with crumbled feta and the chopped fresh parsley and mint for a fresh green finish.
Serve
  1. Serve the Mediterranean grilled zucchini salad at room temperature or slightly warm. Let it sit briefly so the dressing lightly clings before serving.

Notes

For best char, grill zucchini in a single layer and don’t overcrowd the grates. Store leftovers in a sealed container in the refrigerator for up to 2 days; add feta and herbs right before serving if you want the freshest texture. Freezing is not recommended for this salad. For a lighter option, use reduced-fat feta (or feta made from part-skim milk) while keeping the same dressing ratio for the lemon-oregano flavor.