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.
36 Comments on “Greek Zucchini Salad”
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!)
This looks so wonderful. I plan on making it tomorrow. However, I do not have kalamata olive. I have black olives and manzanilla. Do you think I can use a combination of these 2 olives? Or just one type?
is that the total calories for the dish , or per serving size>>
Had zucchini coming out the wazoo this summer. This was a big hit a friend’s socially distant bbq. Barely anything to bring home for leftovers!
I had some zucchini that I needed to use and found this recipe. It was absolutely incredible. I added more parsley and some fresh chili but the chili wasn’t overpowering. I love that I can use this with the rules zucchini and I will definitely be adding it into my own family cookbook recipe book going forward. Thank you so much
Wow, this was delicious! The only thing I did differently was I used Parmesan instead of feta cheese, as someone else suggested.
This was delicious! We had a really large zucchini from the farmers market. Made it for a family gathering with grilled lamb chops and everyone loved it! Will definitely make again.
Blown away with this combination!!! Thanks for sharing this healthy recipe xx
Hi Fabi, that’s wonderful!
Love this zucchini salad. Uses up some zucchini from the garden. Very refreshing! Anne
Hi Anne, that’s wonderful you were able to use your own zucchini and enjoy!
How long do you think this keeps without getting mushy? Would love to nibble on this for lunches all week long…
Hi Colleen, it actually keeps its firmness pretty well. I never notice any mushiness (dramatic mushiness, anyway) over the course of several days. I think the most important thing is to get very firm zucchini that you know is fresh. Enjoy!
I really enjoyed this. Would like to try with shaved parmesan instead of feta next time.
This is a wonderful recipe. I have been eating this for part of my breakfast and lunch all week because it is that good! Great summer salad and I feel really healthy eating this. The zucchini is a great cucumber substitution. I will definitely make this again. You could change the ingredients up if you don’t like olives for example but I like it just the way the recipe is.
Hi Pat, I’m so glad to hear that! Glad you’re enjoying the salad!
I too love zucchini! However, I’m not a big olive fan. I keep thinking about summer being on its way and contest to have garden fresh zucchini! I will definitely give this recipe a try. Thanks for sharing!
we left the olives out and it is still great!! my wife calls the olives the devils fruit…
Using zucchini for this is such a creative idea! Looks amazing!
Looks great! I’ve had a few cans of chickpeas in my pantry forever and this looks like a perfect recipe to try with them! I can’t wait to make this.
I love zucchini and this recipe looks so good! Can’t wait to try it! But you forgot to mention my favorite! “Zucchini Bread” Yum!!