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Mediterranean Grilled Zucchini Salad

Mediterranean grilled zucchini salad with charred zucchini, Kalamata olives, cherry tomatoes, feta, and cucumber tossed in a bright oregano lemon dressing. Quick grilling caramelizes the zucchini edges for a smoky, juicy bite—perfect as a healthy Mediterranean summer salad.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salad
Cuisine: Mediterranean
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Zucchini salad
  • 3 zucchini medium, sliced into planks
  • 2 tbsp olive oil for grilling
  • 0.5 tsp salt to taste
  • 0.5 tsp black 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 chopped
  • 0.25 cup fresh mint chopped
Mediterranean dressing
  • 4 tbsp olive oil
  • 2 tbsp lemon juice
  • 1 garlic clove, minced
  • 1 tsp dried oregano
  • 0.5 tsp salt to taste
  • 0.5 tsp black pepper to taste

Equipment

  • 1 sheet pan

Method
 

Grill the zucchini
  1. Brush the zucchini planks with olive oil and season with salt and pepper. Grill on a medium-high grill for 3–4 minutes per side until charred, then cut into bite-sized pieces.
Make the oregano lemon dressing
  1. Whisk olive oil, lemon juice, minced garlic, and dried oregano together with salt and pepper. Whisk until the mixture looks evenly combined and glossy.
Assemble the salad
  1. Combine grilled zucchini, cherry tomatoes, cucumber, Kalamata olives, and red onion in a large bowl. Toss gently so the vegetables are evenly distributed.
  2. Drizzle with the oregano lemon dressing and toss gently again. Scatter the crumbled feta over the top and finish with chopped parsley and mint.
  3. Serve the salad at room temperature or slightly warm. Let it sit briefly so the dressing lightly coats the zucchini surfaces before eating.

Notes

Pro tip: grill the zucchini in a single layer and avoid moving it too often so it develops real char before you flip. Store leftovers covered in the refrigerator up to 3 days; zucchini holds best when dressed just before serving, but leftovers still taste good. Freezing isn’t recommended because cucumber and feta can get watery. For a dairy-free swap, replace feta with crumbled dairy-free feta or marinated chickpeas for a similar salty tang.