Greek Zucchini Salad
This healthy Zucchini Salad is full of fresh Greek flavors and ingredients, and is a great side for chicken, lamb, steaks, and more!
Zucchini might possibly be the most versatile vegetable around. It’s one of my favorites, and you can do a thousand different things with it.
In this refreshing Greek Zucchini Salad, the zucchini is enjoyed raw. I know there are people who eat raw vegetables particularly for nutrition reasons, but honestly I love the texture and flavor of raw zucchini. It’s not harsh at all, and it actually absorbs the flavors of the salad in a wonderful way.
If you’ve never had zucchini like this before, try it! I think you might love it.
This raw zucchini salad isparticularly wonderful for picnics, potlucks, and parties in the summertime. Enjoy it on its own, or make a meal of it by adding a protein like Grilled Chicken Breast.
How to Make Zucchini Salad:
In a large bowl, combine diced fresh zucchini, feta cheese, red onion or shallot, parsley, kalamata olives, chickpeas, fresh lemon, olive oil, salt, and pepper all together:
If you need some guidance for how to cut the zucchini, here’s a post I did for How to Dice Zucchini.
Give the salad ingredients a good toss to distribute everything evenly:
Let it sit in the fridge for at least one hour, to allow the zucchini to absorb the other flavors, and soften ever so slightly.
I love this salad for entertaining, as it’s pretty sturdy, travels well, and tastes AWESOME as a side to chicken or fish.
This Zucchini & Arugula Salad is another way to enjoy zucchini raw, in shredded form, but if you’re more keen on cooked recipes, I recommend Zucchini Fritters, Zucchini Noodle White Lasagna, and Sausage Stuffed Zucchini Boats, just to name a few of my favorites.
For 60+ more zucchini recipes, scan through my Ultimate Guide to Zucchini post, which also covers how to pick good zucchini, how to store, and more. Enjoy!
Greek Zucchini Salad
Ingredients
- 4-5 cups diced zucchini from 1.5 lbs whole zucchini
- 4 oz crumbled feta cheese
- 15 ounce can chickpeas drained and rinsed
- 1/3 cup chopped kalamata olives
- 1/4 cup chopped shallot or red onion
- 1/2 cup chopped parsley
- 2 tbsp fresh lemon juice
- 1/4 cup extra virgin olive oil
- 1/2 tsp salt
- 1/4 tsp pepper or to taste
Instructions
- Mix together all ingredients.
- Adjust seasoning as desired. Enjoy!
Notes
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
Post updated with new photos and writing in June 2018. Originally published March 2015.
35 Comments on “Greek Zucchini Salad”
I made it for us a I had a big zucchinis I removed the seeds and added the ingredients. I was wondering if I could’ve added sun-dried tomatoes
I literally just threw this together as a bright side for a mushroom soup we’re having tonight and to use up an abundance of veggies from our garden.. And now instead of giving my children a bath or waiting until dinner, I have devoured a much larger than one serving portion. SO good and so easy. I’m excited to eat with dinner and for lunch tomorrow… if there are any leftovers.
Really delicious. Since I have a spiralizer I used it and cut the long strands with scissors. I also added some Greek oregano. Just a terrific summer salad!
Cheers!
This is delicious and so healthy!
How long can this be stored in the fridge?
Such a crisp, fresh, bright, beautiful salad! Perfect side salad to go along with grilled meats, moussaka, quiche, or served simply with lovely slice of garlic bread! Will make this salad again and again! I did not have kalamata olives so I used regular black olives instead! Delicious!
Thanks for this recipe and the inspiration!
So glad to hear you enjoyed it!
Unfortunately, I found the salad to be quite bland. Specifically, the raw zucchini was underwhelming.
Wonderful salad
How long is this good in the fridge? Don’t think my husband and I can eat it all in one sitting.
So delicious! My husband and I loved the raw zucchini!
This was far more delicious than I anticipated!!
I added a small amount of diced yellow pepper and cut cherry tomatoes. Used cilantro instead of parsley. Loved it.
Thank u . It turned out good. I added chopped tomatoes also. Added col and flavour.
This is a wonderful salad! Thank you for sharing it! I added some leftover quinoa for protein. It definitely is better once the flavors have melded over an hour or so in the refrigerator (or the next day!)