Greek Zucchini Salad
A crisp, no-cook Greek zucchini salad with feta, Kalamata olives, tomatoes, and a lemony oregano dressing. The salt-and-drain trick keeps raw zucchini from going watery.
Servings 6 servings
Ingredients
For the Salad
- 1.5 lbs zucchini small and firm, about 4 cups diced
- ½ teaspoon salt for salting the zucchini
- 1 cup cherry tomatoes halved
- ½ cup Kalamata olives pitted and halved
- ⅓ cup red onion thinly sliced
- 4 oz feta cheese crumbled
- 2 tablespoon fresh parsley chopped
- 1 tablespoon fresh dill chopped, optional
For the Dressing
- ¼ cup extra virgin olive oil
- 2 tablespoon red wine vinegar
- 1 tablespoon fresh lemon juice
- 1 clove garlic minced
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
Salt and Drain the Zucchini
- Dice the zucchini into bite-sized pieces or half-moons. Toss with ½ teaspoon salt in a colander and let sit over the sink for 20 to 30 minutes to release excess water.
- Pat the zucchini dry with a clean towel or paper towels. This keeps the salad crisp instead of watery.
Make the Dressing
- In a small jar or bowl, combine the olive oil, red wine vinegar, lemon juice, minced garlic, oregano, salt, and pepper. Whisk or shake until cloudy and emulsified.
Combine and Serve
- Add the drained zucchini, tomatoes, olives, and red onion to a large bowl. Pour the dressing over and toss to coat.
- Scatter the feta, parsley, and dill over the top and toss gently. Chill 15 to 30 minutes, then serve cold.
Notes
- Salt the zucchini: Raw zucchini holds a lot of water. The salt-and-drain step is the single most important move for a crisp, non-watery salad.
- Use small zucchini: Firmer flesh and fewer seeds means it stays crunchy.
- Dress close to serving: For best texture, toss everything together within an hour of eating.
- Make it a meal: Add chickpeas, flaked tuna, cooked salmon, or sliced grilled steak.