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Mediterranean Grilled Zucchini Salad

Mediterranean grilled zucchini salad with charred zucchini, feta, Kalamata olives, and a bright oregano lemon dressing. Quick to toss together for an easy Mediterranean summer salad with crisp cucumber and juicy cherry tomatoes.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salad
Cuisine: Mediterranean
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 3 zucchini Medium; sliced into planks
  • 2 tbsp olive oil For brushing and grilling
  • salt To taste
  • 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
  • 0.25 cup fresh parsley and fresh mint Chopped
  • 4 tbsp olive oil Mediterranean dressing
  • 2 tbsp lemon juice Mediterranean dressing
  • 1 clove garlic Minced; Mediterranean dressing
  • 1 tsp dried oregano Mediterranean dressing
  • salt For dressing, to taste
  • pepper For dressing, 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 over medium-high heat for 3–4 minutes per side until visibly charred, then cut into bite-sized pieces.
Make the oregano lemon dressing
  1. Whisk olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper together until combined and fragrant.
Assemble the salad
  1. Combine grilled zucchini, cherry tomatoes, cucumber, Kalamata olives, and red onion in a large bowl. Drizzle with the dressing and toss gently until lightly coated.
  2. Top with crumbled feta and the chopped fresh herbs. Serve at room temperature or slightly warm.

Notes

Pro tip: cut grilled zucchini into bite-sized pieces right after grilling so they absorb dressing better without getting soggy. Refrigerate leftovers in a covered container up to 3 days; refresh with a small squeeze of lemon before serving. Freezer: no. Dietary swap: for a lighter option, use reduced-fat feta and keep the olive oil measure the same.