Go Back

Mediterranean Grilled Zucchini Salad

Mediterranean grilled zucchini salad with charred zucchini, Kalamata olives, cherry tomatoes, cucumber, and feta tossed in an oregano lemon dressing. Easy Mediterranean summer salad that’s vibrant, juicy, and served at room temperature or slightly warm.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salad
Cuisine: Mediterranean
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

zucchini
  • 3 medium zucchini Sliced into planks.
olive oil
  • 2 tbsp olive oil For grilling.
  • 4 tbsp olive oil For dressing.
seasoning
  • 0.25 salt and pepper To taste; use for zucchini and dressing.
produce
  • 1 cup cherry tomatoes Halved.
  • 1 cucumber Sliced.
  • 1 cup red onion Thinly sliced.
olives
  • 0.5 cup Kalamata olives Pitted.
cheese
  • 0.75 cup feta cheese Crumbled.
fresh herbs
  • 0.25 cup fresh parsley and fresh mint Chopped; mix parsley and mint.
Mediterranean Dressing
  • 2 tbsp lemon juice
  • 1 garlic 1 clove, minced.
  • 1 tsp dried oregano

Equipment

  • 1 sheet pan

Method
 

Grill the zucchini
  1. Brush the zucchini planks with olive oil, then season with salt and pepper. Grill over medium-high heat for 3–4 minutes per side until charred, then transfer to a plate and cut into bite-sized pieces.
Make the oregano lemon dressing
  1. Whisk the dressing ingredients together until the garlic and oregano are evenly distributed. Taste and adjust with salt and pepper as needed.
Assemble and finish
  1. Combine the grilled zucchini, cherry tomatoes, cucumber, Kalamata olives, and red onion in a large bowl. Drizzle with the dressing and toss gently to coat.
  2. Top the salad with crumbled feta and fresh parsley and mint. Serve at room temperature or slightly warm.

Notes

Pro tip: keep the grilled zucchini warm but not steaming—this helps it toss evenly without watering down the dressing. Refrigerate leftovers in a sealed container up to 3 days; re-toss with a small splash of lemon juice or olive oil before serving. Freezing isn’t recommended because cucumbers and fresh herbs soften after thawing. For a lighter option, use part-skim feta (or reduce feta to 1/2 cup) while keeping the dressing the same.