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Mediterranean Grilled Zucchini Salad

Mediterranean grilled zucchini salad with charred zucchini, Kalamata olives, feta, and cucumber tossed in a bright oregano lemon dressing. Quick grilling and a simple whisked dressing create a vibrant, healthy summer salad texture—tender with charred edges.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salad
Cuisine: Mediterranean
Calories: 370
Ingredients Equipment Method Notes

Ingredients
  

Salad
  • 3 zucchini medium; sliced into planks
  • 2 tbsp olive oil for brushing zucchini
  • 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 chopped
  • 0.25 cup fresh mint chopped
Mediterranean Dressing
  • 4 tbsp olive oil
  • 2 tbsp lemon juice
  • 1 clove garlic minced
  • 1 tsp dried oregano
  • salt to taste
  • pepper to taste

Equipment

  • 1 grill pan

Method
 

Grill the zucchini
  1. Brush zucchini planks with olive oil, then season with salt and pepper. Grill over medium-high heat 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 dressing looks evenly combined and glossy.
Assemble and finish
  1. Add grilled zucchini, cherry tomatoes, cucumber, Kalamata olives, and red onion to a large bowl. Toss gently to distribute the vegetables evenly.
  2. Drizzle the oregano lemon dressing over the salad and toss gently again. Make sure the charred zucchini and cucumbers are lightly coated.
  3. Top with crumbled feta and the fresh parsley and mint. Serve at room temperature or slightly warm.

Notes

For best flavor, grill the zucchini first and let it cool just 5–10 minutes before assembling so it doesn’t wilt the cucumber. Refrigerate leftovers in an airtight container up to 3 days; feta may soften and the zucchini will lose some char. Freezing is not recommended for salad texture. For a dairy-light swap, use a feta-style plant-based crumble or omit feta and add extra olives for briny flavor.