Greek Zucchini Salad

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Say hello to my new favorite way to eat zucchini.

Zucchini is one of my favorite vegetables, and it seems you can do a thousand different things with it. Here on the blog I’ve done Crispy Zucchini Cakes, Zucchini Noodles Aglio e Olio, White Chicken Lasagna with Zucchini Noodles, Zucchini & Arugula Salad, Zucchini Feta Phyllo Bites, Artichoke Pesto Zucchini Rolls, and Sausage Stuffed Zucchini Boats. And apparently that wasn’t enough. More zucchini! Always, more zucchini.

This recipe is basically a fridge salad with a bunch of greek flavors going on.

In a large bowl, combine diced fresh zucchini, feta cheese, red onion, parsley, kalamata olives, and chickpeas all together:

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Then toss with olive oil, fresh lemon juice, and pepper:

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Let it sit in the fridge for at least one hour, then it’s ready to serve.

I love this salad for entertaining, as it’s pretty sturdy and tastes AWESOME as a side to chicken or fish. Enjoy!

Greek Zucchini Salad

Ingredients:

  • 4 cups diced zucchini
  • 4 oz crumbled feta cheese
  • one 15oz can chickpeas (drained and rinsed)
  • 1/4 cup chopped kalamata olives
  • 1/4 cup chopped red onion
  • 1/2 cup chopped parsley
  • 2 tbsp fresh lemon juice
  • 3 tbsp olive oil
  • pepper, to taste

Directions:

  1. Mix together all ingredients. Adjust seasoning as desired. Enjoy!